Raspberry Lemon Cake
Ingredients;
• 2 1/2 cups cake flour (not self-rising)
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla
• 1 cup milk
• 1 1/2 tablespoons freshly grated lemon zest
• Note: 2 separate batches of this batter are required in this recipe (do not double)
Ingredients for the syrup:
• 2/3 cup sugar
• 1 cup water
• zest of 1 large lemon removed in strips with a vegetable peeler
• 1/3 cup fresh lemon juice
• 2 tablespoons eau-de-vie de framboise
Directions;
two 9-inch cardboard round two 7-inch cardboard rounds two 6-inch cardboard rounds, trimmed to form 5-inch rounds Lemon Meringue Buttercream about 5 cups raspberries, picked over five 8-inch plastic straws
Decoration:
crystallized edible flowers and mint leaves
