A classic Raspberry Lemon Cake recipe with lemon buttercream frosting. This sweet and sour cake is made with yoghurt, fresh raspberries, and lots of lemon juice.
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