INGREDIENTS
1
Lemon (about 1 tablespoon), Zest from
2
Lemons
1/4 cup
Raspberries, freeze dried
1 cup
Raspberries, fresh
1
Egg, large
4 tbsp
Lemon juice
1 tbsp
Lemon juice, freshly squeezed
2 cups
All-purpose flour
1 tsp
Baking powder
2 cups
Confectioner's sugar
2 tsp
Lemon extract
1 tsp
Salt
2 1/2 cups
Sugar
3
salted butter (1 1/2 sticks, salted
2 tbsp
Milk
1 cup
Water