Raspberry Cake with Lime Icing

Source: The View from Great Island (adapted)

Cake Ingredients:

9 tablespoons unsalted butter, softened

1 cup sugar

3 eggs, separated

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk (or plain Greek yogurt)

1 heaping cup raspberries

Icing Ingredients:

2 sticks unsalted butter, softened

5 cups powdered sugar

juice of 3-4 limes

Directions:

To make the cake, cream together the butter and sugar. Add the egg yolks and mix until combined. Add the dry ingredients and mix until combined. Add the buttermilk and mix until combined. In a separate mixing bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the cake mixture, then fold in the raspberries. Mash the raspberries before folding in if you want raspberries all throughout the cake. Divide the batter evenly between 2 greased and floured 9-inch cake pans lined with parchment paper. Bake the cakes on the same oven rack at 350 for 20-25 minutes. Do not over bake. Allow the cakes to cool in the pan for 10 minutes before turning out onto a cooling rack and removing the parchment paper. Wait until the cakes are completely cooled to ice.

To make the icing, beat the butter on high speed. Slowly add the powdered sugar and beat until combined. Add the lime juice to taste. Ice the cake.

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