Lemon Cake with Raspberry Cream Frosting
A pale pink, lightly sweet Raspberry Cream Frosting envelops three layers of delicate lemon sponge cake filled with a honey-sweetened raspberry puree.
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Ingredients
- 2 tablespoons finely grated lemon rind
- 1 teaspoon finely ground real salt
- 1/2 cup honey
- 7 eggs
- 1 1/2 cups all-purpose einkorn flour
- 1 pint heavy cream
- 1 tablespoon lemon extract
- 2 8-oz containers mascarpone cheese
- 2 frozen raspberries
- 1 Tablesooon lemon juice
- 1 cup sugar
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