Easy Lemon Raspberry Cake

To Make the Cake: Preheat oven to 350F. Generously butter and line the bottom of your cake pans with parchment paper. Use either three 5” cake pans or 2 8” cake pans.
In the bowl of a stand mixer, add the sugar and lemon zest. Use your hands to mix until fragrant. Add the butter and cream for 2 minutes on high speed.
Add the vanilla extract, eggs, buttermilk, and yogurt. Mix until smooth.
In a separate bowl, mix the flour, baking powder, baking soda, and salt together until well-combined. Add to the wet ingredients bowl. Mix just until combined. Be careful not to overmix the batter.
Divide the cake batter evenly between the prepared cake pans. Bake for 22-25 minutes, until a toothpick inserted into the center comes out with moist crumbs and the cake springs back. Let cool in the pans for 10 minutes, then cool completely on a wire rack.
To Make the Buttercream: In the bowl of a stand mixer, cream the butter and cream cheese until smooth. Add the vanilla extract and whisk 1 more minute.
Add the powdered sugar and whisk until soft and fluffy, about 5-6 minutes.
Add the raspberry preserves, heavy cream, and pink food coloring to preference. Whisk another 2-3 minutes.
Layer the cooled lemon cake layers with the raspberry buttercream and create a border along the edges of each frosting layer to add ¼ cup of raspberry preserves. Frost the outside of the cake and decorate with fresh raspberries and thinly sliced lemons.
Enjoy with BUBBL’R Twisted Elix’r for complimentary refreshment!