For the Cake Layers:

1️⃣ Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch cake pans. Line the bottoms with parchment paper for easy release. 🍰

2️⃣ Cream the butter, sugar, and lemon zest together in a bowl until light and fluffy. Scrape down the sides as needed. 🍋

3️⃣ Beat in the egg yolks one at a time, followed by the vanilla extract. 🥚🌿

4️⃣ In a separate bowl, beat the egg whites until soft peaks form, then set them aside. 🍶

5️⃣ In another bowl, whisk together the flour, baking powder, salt, and baking soda. 🌾

6️⃣ Gradually add the dry ingredients to the butter mixture, alternating with the yogurt. Mix until well combined, scraping the bowl as necessary. 🥛

7️⃣ Gently fold in the whipped egg whites until no white streaks remain. Then, fold in the raspberries. 🍇

8️⃣ Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. 🥄

9️⃣ Bake for 30 minutes, or until the center of the cakes springs back when touched and the edges are just turning golden. Don’t overbake! ⏳

🔟 Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 🌬️

For the Lemon Buttercream:

1️⃣ In a mixing bowl, cream the butter, sifted confectioner’s sugar, and lemon juice together. Add a small drop of yellow gel food coloring if desired. 🎨

2️⃣ Beat the frosting until smooth and creamy. If the frosting is too stiff, add a bit more lemon juice; if it’s too loose, add more sugar. 🍋

Assembly:

1️⃣ Once the cakes are completely cool, generously frost the top of the first layer. Place the second cake layer on top and frost the top and sides of the entire cake. 🍰