Ingredients
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
zest of 1 lemon
1 cup butter, softened
1 cup sugar
3 eggs
2 tablespoons lemon juice
1 (6 oz) container plain Greek Yogurt (I used Chobani)
2 cups fresh raspberries
3 tablespoons flour
Raspberry Frosting:
4 oz cream cheese (half of an 8 oz package), softened
¼ cup seedless raspberry jam or preserves
1 cup powdered sugar
3 tablespoons milk
Preparation
