INGREDIENTS
1
Lemon
1/2 cup
Raspberries, fresh frozen or thawed
4
Egg whites, large
1 tbsp
Baking powder
2 1/4 cups
Cake flour
1/2 tsp
Lemon extract
3 cups
Powdered sugar
1/2 tsp
Salt
1/2 cup
Shortening
1 1/2 cups
Sugar
4 tsp
Vanilla
1 cup
Butter, unsalted
1/2 cup
Butter, salted
1 1/4 cups
Buttermilk
1 tbsp
Milk