1/2 cup butter
1/2 teaspoon salt
2 tablespoons white sugar
3 eggs
1 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon baking powder
3 cups heavy whipping cream
1 cup raspberry preserves
In a medium size bowl, cream butter. Beat in the salt, sugar, eggs, evaporated milk, and vanilla extract. Beat in the lemon zest, baking powder, and mixture. Stir it into the creamed mixture, using hands. Gradually beat in the cream, raspberry preserves, lemon juice, and baking soda until completely blended. Serve at room temperature.