INGREDIENTS
2
Lemons, Zest of
1 cup
Raspberries, fresh or frozen
2
Eggs, large
1/4 cup
Lemon juice, fresh
1 3/4 cups
All-purpose flour
1 tsp
Baking powder
1/2 tsp
Baking soda
2 cups
Confectioners sugar
1 tbsp
Cornstarch
1
Cream cheese frosting
1 1/2 cups
Granulated sugar
1/4
Salt
2 tsp
Vanilla extract
1
Lemon buttermilk cake
6 tbsp
Butter, unsalted
150 milliliters
Buttermilk milk
1/2 cup
Cream cheese
2 tbsp
Whole milk
1
Raspberry compote
2 tbsp
Water
1/2 cup
And 2 tablespoon unsalted butter, at room temperature