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. Cake Mix Cookies, Cake, Cakes, Cake Recipes, Cake Decorating, Cake pops
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 9 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 3 large eggs, separated 2 cups all purpose flour 1 Tbsp baking powder Check below.
Instructions:
First. 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.
Step 2, Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
Step three, Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
Original Article: https://theviewfromgreatisland.com/raspberry-lemon-cake/
