Ingredients
cake
Instructions
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
- 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 good release.
- Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
