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Ingredients
US|METRIC
18 SERVINGS
- 280 grams cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups buttermilk (or whole milk, I prefer buttermilk with the lemon)
- 4 large egg whites
- 1 1/2 cups granulated sugar
- 2 tsp. grated lemon zest
- 8 Tbsp. unsalted butter (room temperature)
- 1/2 tsp. lemon extract (pure)
- 1 cup granulated sugar
- 4 large egg whites
- 1 1/2 cups unsalted butter (at room temperature)
- 1/4 cup fresh lemon juice (from 2 large lemons)
- 1 tsp. pure vanilla extract
- 2/3 cup seedless raspberry preserves (stirred vigorously or warmed gently until spreadable)
- 1 1/2 cups sweetened shredded coconut
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol55mg18% |
Sodium200mg8% |
Potassium130mg4% |
Protein4g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber2g8% |
Sugars35g |
Vitamin A15% |
Vitamin C6% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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