Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing with unsalted butter and dusting with flour.

In a mixing bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add egg yolks one at a time and then vanilla extract, mixing well after each addition.

In a separate bowl, whip egg whites until soft peaks form, about 2-3 minutes.

Sift together all-purpose flour, baking powder, baking soda, and salt in a bowl.

Alternate adding the dry ingredients and Greek yogurt to the butter mixture, mixing until just combined.

Gently fold in the whipped egg whites and raspberries.

Divide the batter into prepared pans, smoothing the tops and tapping to release air bubbles.

Bake for approximately 30 minutes until golden brown and a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.

Cream together unsalted butter and confectioner’s sugar in a mixing bowl until smooth, then gradually add fresh lemon juice.

Once the cake layers are cool, place one layer on a serving plate and spread with lemon buttercream.

Top with the second layer and frost the top and sides with remaining buttercream.