Ingredients
Servings: ￩￫
| 6 | Tbsp Butter, no salt room temperature (can substitute avocado oil) |
| .75 | Cup Sugar |
| 6 | Tbsp Siggi's Triple Cream Lemon Yogurt (can substitute sour cream) |
| 1 | Tsp Almond Extract |
| 3 | Large Eggs, room temperature |
| 1 | Cup Almond Flour, superfine |
| .5 | Cup All-purpose Flour |
| 2 | Tsp Baking Powder |
| .5 | Cup Milk (any nut milk works) |
| .5 | Cup Raspberries, frozen |
| .5 | Tbsp Sugar |
| .5 | Cup Butter, no salt |
| .5 | Tsp Vanilla Extract |
| 1.5 | Cup Powdered Sugar |
| .5 | Cup Butter, no salt |
| .25 | Cup Lemon Juice, freshly squeezed (approximately one medium lemon) |
| 1 | Tbsp Lemon Zest (approximately one medium lemon) |
| .5 | Tsp Lemon or Vanilla Extract |
| 1.5 | Cup Powdered Sugar |
Instructions
TO MAKE THE CAKE LAYERS:
Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
Add yogurt and almond extract and mix until well combined.
Add eggs in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Combine dry ingredients in a separate bowl.
Add half of the dry ingredients to the batter and mix until well combined.
Add milk and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Divide the batter evenly between the cakes pans and bake for about 20-25 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
TO MAKE RASPBERRY BUTTERCREAM FROSTING:
In a saucepan over medium heat, cook the berries and sugar together. Use a wooden spoon to break the berries apart.
Simmer until significantly reduced — you should have about 1/3 cup of liquid.
Remove from the heat and let cool before proceeding. You can push the mixture through a strainer if you want to remove the seeds but it’s not necessary.
With a mixer, cream the butter together with the cooled berries and 1 cup of powdered sugar.
Mix until completely smooth, then add the vanilla and remaining powdered sugar to your desired consistency.
TO MAKE LEMON BUTTERCREAM FROSTING:
Combine butter, sugar and salt and beat till well combined.
Add lemon juice,zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
COMBINE:
Place one layer on a cake dish, add 1/3 of the raspberry frosting to top and spread evenly. Add second cake layer and add 1/3 of the raspberry frosting on top and spread evenly. Add final cake layer and spread remaining raspberry frosting to top.
Spread lemon frosting on sides and serve.
