Let’s bake this delightful Raspberry Lemon Cake:

1. Prepare Oven and Pans:

Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch round cake pans. Line the bottoms with parchment paper rounds.

2. Cream Butter, Sugar, Zest:

In a large bowl using an electric mixer (stand mixer with paddle recommended), cream the room temperature butter, granulated sugar, and lemon zest together on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.

3. Add Yolks and Vanilla:

Beat in the room temperature egg yolks, one at a time, mixing well after each addition. Beat in the vanilla extract (and optional lemon extract).

4. Prepare Dry Ingredients and Yogurt:

In a separate medium bowl, whisk together the all-purpose flour (or cake flour), baking powder, salt, and baking soda.

In a small bowl or measuring cup, ensure your Greek yogurt (and added lemon juice, if using) is ready and at room temperature.

5. Whip Egg Whites:

In a separate, large, meticulously clean, dry bowl, beat the room temperature egg whites with clean beaters on medium-high speed until soft peaks form. Soft peaks gently curl over when beaters are lifted. Set aside briefly.

6. Combine Batter (Alternating & Folding):

Add about one-third of the dry ingredients to the butter/yolk mixture. Mix on low speed until just barely combined.

Add about half of the Greek yogurt (and lemon juice, if using). Mix on low until just barely combined.

Repeat alternating, ending with the dry ingredients. Mix only until the last streaks of flour disappear. Scrape the bowl.

Now, gently fold the whipped egg whites into the batter in three additions using a large rubber spatula. Fold until just combined and no large streaks of white remain. Be careful not to deflate the egg whites.

7. Fold in Berries:

(Recommended Step): In a small bowl, gently toss the fresh or frozen (unthawed) raspberries with 1-2 tablespoons of all-purpose flour. This helps prevent sinking.

Gently fold the flour-coated raspberries into the finished batter.

8. Bake the Cake Layers:

Divide the batter evenly between the two prepared cake pans. Smooth the tops gently with an offset spatula.

Bake on the same oven shelf for about 30 minutes, or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean. Do not overbake.

9. Cool the Cakes:

Let the cakes cool in the pans on wire racks for 10 minutes.

Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely before frosting.

10. Make the Lemon Buttercream:

While cakes cool, make the frosting. In a large bowl (stand mixer with paddle recommended), cream the room temperature butter until smooth and lump-free.

Gradually add the sifted confectioner’s sugar, mixing on low speed until incorporated.

Add the fresh lemon juice, vanilla extract (recommended), salt (recommended), and optional yellow food coloring. Beat on low until combined.

Increase speed to medium-high and beat until the buttercream is light, fluffy, and spreadable (about 3-5 minutes). Add a tiny bit more lemon juice or milk/cream if too stiff, or more sifted powdered sugar if too soft.

11. Assemble and Frost:

Level the tops of the completely cooled cakes if needed.

Place one cake layer on a serving plate or cake stand. Spread a generous amount of lemon buttercream evenly over the top.

Gently place the second cake layer on top (upside down for a flat top).

Frost the top and sides of the cake with the remaining buttercream. Create smooth sides or decorative swirls as desired.

12. Chill and Serve:

Chill the cake briefly (30 minutes) to help set the frosting before slicing.

Serve slightly chilled or at room temperature. Garnish with fresh raspberries or lemon zest if desired. Store leftovers covered in the refrigerator.