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.

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
Raspberry Lemon Cake #cakerecipes


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. Full instructions visit @theviewfromgreatisland

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