Raspberry Lemon Cake

 Raspberry Lemon Cake recipe with lemon buttercream is made with yogurt, fresh raspberries, and lots of lemon juice for an old fashioned from scratch layer cake that’s perfect any time of day…or maybe I should say multiple times of day

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 Tbsp unsalted butter, at room temperature
• 1 cup granulated sugar
• zest of 1 lemon
• 3 large eggs, separated
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup plain greek yogurt (you can use vanilla yogurt as well)
• 1 1/2 cups raspberries (I like to use frozen berries)

Lemon buttercream

• 1 cup unsalted butter, at room temperature
• 5 cups confectioner's sugar, sifted
• 4 Tbsp fresh lemon juice, you may need a bit more.
• optional 1 small drop yellow gel food coloring

Raspberry Lemon Cake

Instructions

1. Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. 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, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
3. Beat in the egg yolks, one at a time, along with the vanilla.
4. ......
5. .........

Full recipe source: here!