INGREDIENTS
1/2 cup
butter at room temperature
1 3 ounce package
cream cheese
Zest of 2 lemons
1 tsp
lemon extract
2/3 cup
sugar
2
eggs
1 cup
flour
1/2 tsp
baking powder
1/8 tsp
salt
2 sticks
softened butter (1 cup.)
2 tbsp
fresh raspberry pureé (I chose not to strain the seeds out, but if they bother you feel free to.)
4 1/2 cups
confectioners' sugar
Raspberries to garnish (Optional)