This is where I found the recipe
Ingredients for cake
9 Tablespoons unsalted butter at room temp.
1 cup granulated sugar
3 large eggs, separated
2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain yogurt or sour cream
1 heaping cup raspberries
Lemon buttercream frosting
2 sticks butter at room temperature
5 cups confectioner's sugar, sifted
juice of 1 1/2 lemons
optional yellow food coloring
Instructions
1. Preheat oven to 350 degrees. Butter and flour two 9" cake pans (you can use 8" cake pans, just increase the cooking time. I use parchment paper on the bottom of the pans to insure a good release.
2. Cream the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.
3. Beat in egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
4. Whisk together the flour, baking powder, salt, and baking soda.
add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in egg whites. When no white streaks remain, fold in the raspberries.
5. Spread the batter evenly between the two cake pans and even out the tops with spatula.
6. Bake the cakes on the same oven shelf for about 25 min., or until the center springs back when touched and edges are starting to turn golden. Don't over bake.
7. Let cakes cool for 10 min. before turning them out and cooling them completely on a rack.
8. To make frosting, cream the butter, sugar, and food coloring. Add enough lemon juice to make a a creamy spreadable frosting. I add the lemon zest of the lemon Beat until smooth and creamy.
9. Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.
