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This delightful Raspberry Lemon Cake features a perfect blend of sweet and tart flavors, thanks to the fresh raspberries, zesty lemon juice, and a creamy lemon buttercream frosting. Made with yogurt for added moisture, this cake is a deliciously refreshing dessert! Ingredients For the 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 (or vanilla yogurt) 1 1/2 cups raspberries (frozen works well) For the Lemon Buttercream: 1 cup unsalted butter, at room temperature 5 cups confectioners’ sugar, sifted 4 Tbsp fresh lemon juice (adjust to taste) Optional: 1 small drop yellow gel food coloring Instructions Cake Layers: Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch non-stick cake pans, lining the bottoms with parchment paper for easy release. Cream Butter and Sugar: In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy. Be sure to scrape down the sides of the bowl as needed. Add Egg Yolks: Beat in the egg yolks, one at a time, along with the vanilla extract until well incorporated. Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form, then set aside. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and baking soda. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the yogurt. Mix until just combined, making sure to scrape down the bowl. Fold in Egg Whites: Gently fold the whipped egg whites into the batter until no white streaks remain, then fold in the raspberries. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula. Bake for about 30 minutes, or until the center springs back when touched and the edges are lightly golden. Avoid overbaking. Cool: Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Frosting: Make the Buttercream: In a mixing bowl, cream the butter until smooth. Gradually add the sifted confectioners’ sugar and a drop of food coloring if desired, mixing until combined. Add Lemon Juice: Slowly add enough lemon juice to achieve a creamy, spreadable consistency. Beat until the frosting is smooth and creamy. Adjust by adding more sugar for stiffness or more lemon juice if it’s too thick. Assembly: Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake to finish. Enjoy your deliciously refreshing Raspberry Lemon Cake!