INGREDIENTS
2 tbsp
Lemon
1
Lemon
1 1/2 cups
Raspberries, fresh
1
Raspberries, fresh
4
Eggs, large
1 tbsp
Lemon juice
1/4 cup
Lemon juice, fresh
1 1/2 tsp
Baking powder
1/2 tsp
Baking soda
3 cups
Cake flour
1 tbsp
Cornstarch
2 1/2 cups
Granulated sugar
1/2 tsp
Lemon extract
1/2 tsp
Salt
1 tsp
Vanilla extract
1/4 cup
Vegetable or canola oil
3/4 cup
Butter, unsalted
1 cup
Whole milk