INGREDIENTS
170 gs
butter
235 mls
buttermilk
28 gs
brown sugar
2 Tbsps
sugar
1/2 Tbsp
lemon zest
3 Tbsps
lemon juice
4 larges
eggs
225 gs
ricotta cheese
1 1/2 tsps
vanilla extract
255 gs
all purpose/plain flour
1 1/2 tsps
baking powder
3/4 tsp
salt
140 gs
raspberries
1 tsp
lemon juice
115 gs
sugar