INGREDIENTS
380 gs
granulated sugar
118 mls
vegetable oil
3 larges
eggs
2
lemon zest
5 mls
lemon extract
118 mls
sour cream
350 gs
flour
11 1/5 gs
baking powder
5 gs
salt
236 mls
buttermilk
59 mls
lemon juice
9 oz
raspberries
15 3/5 gs
flour
532 mls
heavy whipping cream
130 gs
powdered sugar
16 oz
mascarpone cheese
10 oz
lemon curd