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 Tbsp unsalted butter, at room temperature
1 cup 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
Instructions
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