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Raspberry Lemon Buttercream Cake

Copyright Barry C. Parsons 2019
  • 95 minutes
  • Serves 16

INGREDIENTS

1

Lemon, zest of large

1

Lemon, zest of

2 cups

Raspberries, fresh or frozen

4

Eggs

1 1/4 cups

Evaporated milk

3 tbsp

Lemon juice

3 tsp

Baking powder

2 3/4 cups

Cake flour

2 tbsp

Corn starch

8 cups

Icing sugar

1/4 tsp

Salt

1 pinch

Salt

2 1/3 cups

Sugar

4 tsp

Vanilla

3 cups

Butter, unsalted

4 tbsp

Milk

aprox 1 ounce water