Ingredients
The following ingredients have 12 Servings
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 6 tablespoons unsalted butter (slightly softened)
- 6 tablespoons vegetable oil (or canola oil or grapeseed oil)
- 2 large eggs (at room temperature)
- 1/2 cup buttermilk (at room temperature)
- 1/2 cup sour cream (at room temperature)
- 6 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 1/2 cups fresh or frozen raspberries (broken into pieces, see note #1.)
- 1 tablespoon all-purpose flour (to toss the raspberries in)
- 6 oz raspberries (fresh or frozen (about 1 1/4 cups))
- 6 tablespoons granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1/2 tablespoon butter (salted or unsalted is fine)
- 2 cups fresh or frozen raspberries
- 2 cups unsalted butter (slightly softened)
- 6 cups powdered sugar
- 1 tablespoon vanilla extract
- 1-3 tablespoons heavy cream
- pinch salt
