Raspberry Lemon Cake

An old fashioned Raspberry Lemon Cake recipe with lemon buttercream frosting, made with yogurt, fresh raspberries, and lots of lemon juice for a sweet/tart delicious dessert.

INGREDIENTS

cake

• 9 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 large eggs, separated
• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup plain greek yogurt
• 1 heaped cup raspberries

lemon buttercream

• 2 sticks (1 cup) unsalted butter, at room temperature
• 5 cups confectioner's sugar, sifted
• juice of 1 and 1/2 lemons (about 3-4 tablespoons)
• (optional) 1 small drop yellow gel food coloring

INSTRUCTIONS

1. Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
2. Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
3. Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
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