Raspberry Lemon Cake
Tuesday, March 10, 2020
Edit
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. Yield : 10 servings Prep Time : 20 mins Cook Time : 25 mins Total Time : 45 mins 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 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
