Let's start with the cake. I have to admit, it's been a while since I baked a cake that didn't start with "open the box". This is a true made from scratch creation.
9 tablespoons unsalted butter, room temperature
1 cup sugar
3 eggs, separated
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain Greek yogurt
1 cup raspberries, fresh or frozen
Here's What You Do
Preheat the oven to 320 degrees F. (I know, 320. Seemed like an odd temp to me.)
Grease two 8" or 9" cake pans.
Cream the butter and sugar until light and fluffy. Separate your eggs (yolks in one bowl and whites in another). Add the egg yolks one at a time, mixing after each one.
Add the flour, baking powder, salt, and baking soda and mix until mostly combined. Add the yogurt and mix until combined again.
In a separate bowl, beat the egg whites until medium peaks are formed and fold into the cake batter.
Divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pan for about 10 minutes before flipping them onto a wire rack to finish cooling completely before you spread the mouth-watering lemon icing on them.
Now for the icing. Side note: this icing is absolutely delicious. I plan on using it on other things besides this cake. I might even entertain the idea of making a batch just to eat straight out of the bowl.
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
zest & juice of 2 Meyer lemons
pinch of salt
4 cups powdered sugar
Here's What You Do
Cream the cream cheese and butter together until smooth.
Slowly add the powdered sugar and mix until combined. I added a cup at a time. Mix on medium speed for a couple minutes until light and fluffy. Kate's tip was if your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes before spreading.
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