INGREDIENTS
1
Lemon buttercream
1 1/2
Lemons (about 3-4 tablespoons), juice of
1
heaped cup Raspberries
3
Eggs, large
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
1
Cake
9 tbsp
Butter, unsalted
2 sticks
Butter, unsalted
1 cup
Greek yogurt, plain
(optional) 1 small drop yellow gel food coloring