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Lemon Raspberry Cake

Amy
  • 45 minutes
  • Serves 18

INGREDIENTS

2

Lemon, Zest of

3 6 ounce containers

Raspberries, fresh

1

Egg white, large

3

Eggs, large

2 tbsp

Flour or corn starch

1/4 cup

Granulated sugar

1

box Jello instant lemon pudding mix

3/4 cup

Powdered sugar

1

box Vanilla cake mix

1/2 cup

Vegetable oil

1 cup

Buttermilk or milk

1 14 ounce can

Condensed milk, sweetened

1 1/2 cups

Heavy whipping cream