INGREDIENTS
1 Tablespoon
baking powder
1 1/4 cups
buttermilk
2 1/2 cups
cake flour
4 larges
egg whites
1 cup
granulated sugar
1/2 tsp
lemon extract
1/4 cup
lemon juice
2 tsp
lemon zest
14 servings
raspberries
2/3 cup
raspberry preserves
1/2 tsp
salt
1/2 cup
unsalted butter
1 tsp
vanilla extract