Lemon Baby Cakes with Fresh Raspberry Buttercream

Lemon Baby Cakes with Fresh Raspberry Buttercream was pinched from <a href="http://www.afarmgirlsdabbles.com/2013/04/23/lemon-baby-cakes-with-fresh-raspberry-buttercream-recipe/" target="_blank">www.afarmgirlsdabbles.com.</a>
INGREDIENTS
3-1/2 c. all-purpose flour
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1 c. unsalted butter, at room temperature
2-1/2 c. sugar
4 large eggs, at room temperature
5 T. freshly squeezed lemon juice
2 T. finely grated lemon peel
lemon yellow food coloring, if desired, to enhance the yellow color
1-1/2 c. buttermilk
about 50 fresh raspberries
1/2 c. unsalted butter, at room temperature
12 oz. raspberries, fresh or frozen
1/2 tsp. freshly squeezed lemon juice
1 tsp. pure vanilla extract (Have you tried the wonderful extracts from Penzeys?!)
3-1/2 c. powdered sugar
pinch of kosher salt
1 to 2 T. milk, if needed to thin out the frosting
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