This desert is dreamy! A wonderful way to welcome in Spring...
1/2 cup (1 stick) butter, room temperature
1 cup light-brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
Raspberry Cream Filling
3 tablespoons light-brown sugar
3 tablespoons powdered sugar
1 teaspoon pure lemon extract
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)
Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
In a large bowl, whip cream, 3 tablespoons brown sugar, 3 tablespoons powdered sugar, and lemon flavoring to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
You can make the cookies for these whoopie pies a day ahead and fill them just before serving. They are beautiful when dusted with powdered sugar!
After plating these, dust them with powdered sugar and garnish the corner of the plate with lemon slices and fresh raspberries.