Mini Lemon Berry Cakes

• 2 sticks butter
• 2 cups sugar
• 4 large eggs
• 1/2 cup lemon juice freshly squeezed
• 2 tablespoons lemon zest
• 3 cups flour
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• raspberry jam
• 1/2 cup butter softened
• 1 cup powdered sugar
• 4 ounces white chocolate melted and cooled
• 2 tablespoons heavy cream

1. Preheat oven to 350 F. Grease and flour jelly roll pan and a 9" round pand
2. Using a stand mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, and mix on medium speed.
3. Sift flour, baking powder, baking soda, and salt in a bowl. In another bowl, combined lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter.
4. Divide the batter between the pans, smooth the tops, and bake for 20 minutes. Test to see if a toothpick comes out clean. If not, return to oven for 3 more minutes and check.
5. Allow cakes to cool completely before using a 3" biscuit or cookie cutter to cut circles.
6. To prep icing, cream butter and sugar with mixer until fluffy, about 3 minutes. Stir in melted and cooled white chocolate. Add in cream, one tbsp at a time and beat an additional 3 minutes.
7. Layer the cakes. Cake round, raspberry jam, icing. Repeat until third cake layer. Add icing, fresh raspberries and spring with white chocolate shavings.

butter, sugar, eggs, lemon juice freshly squeezed, lemon zest, flour, vanilla, salt, baking powder, baking soda, buttermilk, raspberry jam, butter, powdered sugar, white chocolate, heavy cream

Taken from www.yummly.com/recipe/Mini-Lemon-Berry-Cakes-964549 (may not work)