INGREDIENTS
2 1/3 cups
cake flour
2 3/4 tsps
baking powder
1/4 tsp
salt
1 1/2 tbsps
poppy seeds
5 larges
egg whites
1/4 tsp
cream of tartar
1 1/2 cups
sugar
2 tbsps
lemon zest
12
butter
1 cup
whole milk
8 tbsps
unsalted butter
1 pint
raspberries
5 larges
egg yolks
3/4 cup
sugar
1 pinch
salt
2 tsps
lemon juice
16 tbsps
unsalted butter
2 tbsps
lemon zest
3 cups
confectioners' sugar
3 tbsps
lemon juice
1 serving
raspberries