9 T butter, room temperature
1 c sugar
3 eggs, separated
2 c flour
1 T baking powder
1 t salt
1/2 t baking soda
1 c plain Greek yogurt
1 c raspberries, fresh or frozen
Grease and line two 6 inch cake pans with parchment paper; set aside.
In a bowl cream butter and sugar until light and fluffy, add egg yolks one at a time, mixing after each addition. Add flour, baking powder, salt and baking soda, mix until mostly combined; add yogurt, mix well.
In a bowl beat egg whites to medium peaks, fold into cake batter; fold in raspberries.
Divide batter evenly into two pans, bake in a preheated 320 degree oven for 25 – 30 minutes, until toothpick comes out clean. Cool cakes for 10 minutes, remove, place on wire rack to cool completely. Prepare butter cream icing —
4 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
zest & juice of 1 lemon
pinch of salt
2 c powdered sugar or to desired spreading consistency
In a bowl beat cream cheese and butter until smooth, add lemon zest, juice and salt; mix until combined. Slowly add powdered sugar; mix until combined. On medium speed beat until light and fluffy.
Slice each cake layer in half horizontally.(You will have 4 layers) Place one layer on serving plate spread with icing, top with another cake layer, spread icing, repeat until all layers are used. Spread remaining icing over and around the cake. Cover, store cake in the refrigerator.
