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Lemon Raspberry Spring Cake

Celebrate Mother’s day with this fun, citrusy treat that’s perfect for a picnic or just getting ready for summer!

Cake Ingredients

  • 9 tablespoon (or 1 stick + 1 tablespoon) of Country Cream Butter at room temperature
  • 1 cup Granulated Sugar
  • 3 large Morning Fresh Eggs
  • 2 cup All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 cup of Noosa’s Plain Greek Yoghurt
  • 1 heaping cup of fresh Raspberries

Lemon Buttercream Ingredients

  • 2 Sticks (1 cup) Country Cream Butter (at room temperature)
  • 5 cups confectioner’s sugar sifted
  • 2 tablespoons of Morning Fresh Dairy Whole Milk
  • Juice of 1-2 lemons or about 2-3 tablespoons to taste
  • Optional- 1 drop of yellow food coloring.


Step 1
Preheat oven to 350 F
Step 2
Butter and flour 2 non-stick 9-inch cake pans (you can use 8-inch pans, as well, just increase the cooking time.) We like to put a round of parchment paper on the bottom of the pans just to ensure a good release.
Step 3
Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary. Then beat in the egg yolks, one at a time. Then in a separate bowl beat the egg whites until soft peaks form.
Step 4
Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternating with the yogurt and dry mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when mixed well and no white streaks remain, fold in the berries.
Step 5
Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
Step 6
Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don’t over-bake.
Step 7
Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
Step 8
To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough whole milk and lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more whole milk or lemon juice if it’s too stiff. You may also add more lemon juice if the flavor is too light.
Step 9
Frost the cake when completely cool to touch. Add a generous amount of frosting to the first layer, then top with the second layer and finish frosting top and sides.
Step 10
Garnish with raspberries or however you’d like and enjoy! Serve with a refreshing glass of Morning Fresh blackberry lemonade!