Raspberry Lemon Cake
Monday, April 15, 2019
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An old fashioned Raspberry Lemon Cake recipe with lemon buttercream frosting, made with yogurt, fresh raspberries, and lots of lemon juice for a sweet/tart delicious dessert.
Ingredients
∙ Serves 10
Produce
1 Lemon buttercream
1 1/2 Lemons (about 3-4 tablespoons), juice of
1 heaped cup Raspberries
Refrigerated
3 Eggs, large
Baking & Spices
2 cups All purpose flour
1 tbsp Baking powder
1/2 tsp Baking soda
5 cups Confectioner's sugar
1 cup Granulated sugar
1 tsp Salt
Bread & Baked Goods
1 Cake
Dairy
9 tbsp Butter, unsalted
2 sticks Butter, unsalted
1 cup Greek yogurt, plain
Other
(optional) 1 small drop yellow gel food coloring
Ingredients
∙ Serves 10
Produce
1 Lemon buttercream
1 1/2 Lemons (about 3-4 tablespoons), juice of
1 heaped cup Raspberries
Refrigerated
3 Eggs, large
Baking & Spices
2 cups All purpose flour
1 tbsp Baking powder
1/2 tsp Baking soda
5 cups Confectioner's sugar
1 cup Granulated sugar
1 tsp Salt
Bread & Baked Goods
1 Cake
Dairy
9 tbsp Butter, unsalted
2 sticks Butter, unsalted
1 cup Greek yogurt, plain
Other
(optional) 1 small drop yellow gel food coloring