1/2 cup BUTTER, room temperature
1 cup plus 3 Tablespoons BROWN SUGAR
1 Tablespoon GRATED LEMON ZEST
1 teaspoon PURE VANILLA EXTRACT
1 large EGG
2 1/4 cups FLOUR
3/4 teaspoon BAKING POWDER
1/4 teaspoon BAKING SODA
1/2 teaspoon COARSE SALT
1 cup WHOLE MILK
3/4 cup HEAVY CREAM
1 cup FRESH RASPBERRIES (4 ounces)
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 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 bottoms of half the cakes, then sandwich with remaining cakes. Dust with powdered sugar and serve. ENJOY!