Raspberry Lemon Cake
Preheat oven to 350°F, butter and flour two 9” non-stick cake pans (you can use two 8” cake pans, you’ll just have to increase the cooking time). You can put a round of parchment paper on the bottom of the pans just to insure a good release.
Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl if necessary.
Beat in the egg YOLKS, one at a time. Have a large bowl nearby and reserve the egg whites. Add yolk, beat… add whites to bowl, repeat. Beat those egg whites until soft peaks form, set aside.
Whisk together flour, baking powder, salt and baking soda. Add to the butter mixture a little at a time, alternating between adding the flour mixture and yogurt. Flour.. blend..yogurt.. blend, repeat till both ingredients are used and well combined.
Fold in the whipped egg whites until there are no more white streaks from the egg whites. At this point, fold in the raspberries.
Spread the batter evenly between the two cake pans, even out the top of the batter with a spatula.
Bake the cakes on the same shelf in the oven, for 25 minutes, or until the center of the cake springs back and the edges are just starting to turn golden. Do not over bake the cake.
Let the cakes cool in the pans for 10 minutes before turning them out onto a cooking rack to cool them completely.
To make the frosting, cream the butter and sugar, and a drop of the yellow food coloring if you’re using that. Add enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, add more lemon juice of it’s too stiff.
When the cake is completely cooled you can start frosting the cake. Add a generous amount of frosting to the first layer, top with the second layer.. finish frosting the top and sides of the cake.
Wish I could show the beautiful bright color of the raspberries. I made the cake for others snd cut it in their home.
Ingredients
Cake
9 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, separated
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain Greek yogurt
1 heaping cup of raspberries, plus additional if you decorate the top of the cake with raspberries
Lemon buttercream frosting
2 sticks, 1 cup, unsalted butter, room temperature
5 cups confectioners sugar, sifted
Juice of 1-2 lemons, about 3-4 tablespoon lemon juice
1 small drop of yellow food coloring, optional
