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lemon cream cake or cupcakes with raspberry sauce

kept byJessicaG
recipe byonelovelylife.com
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Ingredients: 

1/2c butter, room temperature
2c sugar
zest of 4 lemons
4 eggs
1c buttermilk
2tsp lemon extract
1tsp vanilla extract
2 1/2c flour
1/2tsp salt
1tsp baking powder
2 (8oz) packages Neufchatel (1/3 less fat) cream cheese at room temp (you could use full-fat)
12 Tbsp butter, at room temperature
juice of two lemons
1-1 1/2tsp lemon extract (add just enough so you don’t feel overwhelmed. I like mine on the lemony side)
1tsp vanilla extract
1-1 1/2c powdered sugar (you may add more if you want a stiffer frosting)
2c raspberries, fresh or frozen (thawed)
2-3 Tbsp sugar
juice of 1 lemon


 

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