INGREDIENTS
3 tsp
Lemon, zest
1/2
Lemon, squeezed
2 cups
Raspberries, fresh or frozen
4
Eggs
1 tsp
Baking powder
1/2 tsp
Baking soda
1
Filling
2 1/2 cups
Flour
1 1/8 cups
Sugar
2 tsp
Vanilla
1 cup
Coconut oil
4 tbsp
Cream cheese
1/2 cup
Milk
1 1/2 cups
Yogurt or sour cream, plain