Raspberry Lemon Cake – Ballerina Farm

Ingredients

• 5 ¼ cup Ballerina Farm high protein farm flour
• 4 ½ teaspoons baking powder
• 1 teaspoon Ballerina Farm coarse grey french salt
• 5 cups white sugar
• 2 ¼ cups of butter at room temperature
• 9 egg whites
• 1 ½ cups of milk
• 1 ½ cups sour cream
• 1 cup freshly squeezed lemon juice
• 3 tablespoons lemon zest
• 3 tablespoons vanilla extract
• 4 cups freeze dried raspberries
• 1 tablespoon water
• 1 ½ cup frozen mixed berries
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 ½ cups butter at room temperature
• 7 cups powdered sugar
• 4 tablespoons lemon juice
• ¼ teaspoon Ballerina Farm coarse grey french salt