Ingredients

• 9 Tbsp Unsalted Butter room temperature
• 1 cup Sugar
• 3 Egg Yolks large
• 2 cups Organic Unbleached White All-Purpose Flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Baking Soda
• 1 cup Plain Greek Yogurt
• 2 tsp Lemon Zest
• 1/2 tsp Lemon Extract
• 3 Egg Whites large

• 1 cup Unsalted Butter room temperature (2 sticks)
• 1 cup fresh Raspberries
• 2 tsp Milk
• 1 tsp Vanilla Extract
• 4 1/2 cups Powdered Sugar

Instructions

1. Preheat your oven to 325°F. Grease and line two 8- or 9-inch cake pans with parchment paper and set aside.
2. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing after each addition.
3. Add the flour, baking powder, salt and baking soda and mix until mostly combined. Add the yogurt and mix until combined. Add the lemon zest and lemon extract.
4. In a separate bowl, beat the egg whites to medium peaks and fold into the cake batter.
5. Divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.

1. Cream butter until smooth. Add the raspberries, milk and vanilla and mix until combined.
2. Slowly add the powdered sugar and mix until combined.
3. Mix on medium speed for a couple minutes until light and fluffy. If your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes before spreading.