Raspberry Lemon Cake recipe

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.

Equipment

• 9 inch cake pans

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.
4. Whisk together the flour, baking powder, salt, and baking soda. Add
   to the butter mixture alternately with the yogurt and mix until well
   combined. Scrape down the bowl. Fold in the whipped egg whites, and when
   no white streaks remain, fold in the berries.
5. Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
6. Bake the cakes on the same oven shelf for about 25 minutes, or until
   the center springs back when touched and the edges are just starting to
   turn golden. Don’t over bake.
7. Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
8. To make the frosting cream the butter, sugar, (and the drop of food
   coloring, if using) adding enough lemon juice to make a creamy
   spreadable frosting. Beat until smooth and creamy. Add more sugar for a
   stiffer frosting, and more lemon juice if it’s too stiff.
9. Frost the cake when completely cool. Add a generous amount of
   frosting to the first layer, then top with second layer and finish
   frosting top and sides.
10. NotesThe tiny bit of yellow coloring gives the merest hint of color
    to the frosting, just so it isn’t stark white, which I like.