An ancient recipe for raspberry and lemon cake with lemon cream icing, made with yogurt, fresh raspberries and lots of lemon juice for a delicious sweet dessert.
9 tablespoons unsalted butter at room temperature
1 cup of granulated sugar
3 large eggs separated
2 cups of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1/2 teaspoon baking soda
1 cup of natural Greek yogurt
1 heaped cup of raspberries
2 sticks (1 cup) unsalted butter, at room temperature)
5 cups of sifted confectioner’s sugar
the juice of 1 and 1/2 lemons about 3-4 tablespoons
optional 1 small drop of yellow food coloring gel
Preheat oven to 350F Butter and flour 2 nonstick 9-inch cake tins (you can use 8-inch tins, too, it just increases the baking time) I like to put a round of parchment paper at the bottom of the molds just to ensure a good release.
Cream the butter and sugar until light and fluffy, scraping the sides of the bowl as needed.
Beat the egg yolks, one by one. In a separate bowl, beat egg whites until soft peaks form.
Beat in flour, baking powder, salt and baking soda. Add to butter mixture alternately with yogurt and mix until well combined. Scrape the bowl. Add the beaten egg whites, and when no whites are left, add the berries.
Spread the dough evenly between the two cake moulds and even out the top with a spatula.
Bake the cakes on the same oven shelf for about 25 minutes, or until the center comes out again when touched and the edges start to brown. Do not over-bake.
Let the cakes cool for 10 minutes before turning them over and cooling them completely on a rack.
To make the icing, spread the butter, sugar (and drop of food coloring, if used) adding enough lemon juice to make a creamy, spreadable icing. Beat until smooth and creamy. Add more sugar to make the glaze stiffer, and more lemon juice if it is too stiff.
Frost the cake when it is completely cold. Add a generous amount of icing to the first layer, then cover with the second layer and finish icing the top and sides.