INGREDIENTS
3/4 cup
all-purpose flour
3/4 cup
cake flour
1 tsp
baking powder
1/8 tsp
baking soda
1/4 tsp
salt
3/4 cup
granulated sugar
1 tbsp
lemon zest ((zest of 2 medium lemons))
1/2 cup
unsalted butter (, softened)
1
large egg
2
large egg whites
1/2 tsp
vanilla extract
1/2 tsp
lemon extract ((optional, for slightly stronger lemon flavor))
1/4 cup
+ 3 Tbsp buttermilk
1 1/2 tbsp
fresh lemon juice
1 tbsp
fresh lemon juice
1 tbsp
sugar
1
(heaping) cup fresh raspberries
1/2 cup
unsalted butter (, nearly at room temperature)
1/4 cup
salted butter (, nearly at room temperature)
2 cups
powdered sugar
1/2 tsp
vanilla extract
24
fresh raspberries (, for topping)
Lemon wedges (, for topping)