Lemon Baby Cakes with Fresh Raspberry Buttercream
INGREDIENTS
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3-1/2 c. all-purpose flour
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2-1/4 tsp. baking powder
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3/4 tsp. kosher salt
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1 c. unsalted butter, at room temperature
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2-1/2 c. sugar
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4 large eggs, at room temperature
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5 T. freshly squeezed lemon juice
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2 T. finely grated lemon peel
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lemon yellow food coloring, if desired, to enhance the yellow color
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1-1/2 c. buttermilk
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about 50 fresh raspberries
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1/2 c. unsalted butter, at room temperature
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12 oz. raspberries, fresh or frozen
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1/2 tsp. freshly squeezed lemon juice
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1 tsp. pure vanilla extract (Have you tried the wonderful extracts from Penzeys?!)
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3-1/2 c. powdered sugar
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pinch of kosher salt
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1 to 2 T. milk, if needed to thin out the frosting
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