the goods:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 3 tablespoons light-brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 and 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (6 ounces)
confectioners' sugar, for serving
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 (scraping down bowl as needed). Beat well to combine.
Drop batter in 2-tablespoon mounds, about 2 inches apart, onto a parchment-lined baking sheet. Bake until puffed and pale golden around edges, 17 to 19 minutes. Repeat with fresh parchment. Let cakes cool completely on sheets on wire racks.
In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks.
In a small bowl mash raspberries with a fork, then fold into whipped cream.
Divide raspberry cream evenly among bottom half of the cakes, then sandwich with remaining cakes.
Using a fine mesh sieve, dust whoopie pies with confectioners' sugar.
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