Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.

Cream together the unsalted butter and sugar until light and fluffy, about 3-5 minutes.

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

Beat the reserved egg whites until soft peaks form, about 2-3 minutes, and set aside.

Whisk together the flour, baking powder, baking soda, and salt in another bowl.

Gradually add the dry mixture to the creamed mixture, alternating with the Greek yogurt, starting and ending with dry ingredients.

Gently fold in the whipped egg whites and the fresh raspberries, being careful not to deflate the mixture.

Divide the batter between the prepared pans and bake for approximately 30 minutes.

Cool the cakes in pans for about 10 minutes before turning them out onto a wire rack to cool completely.

For the frosting, beat the softened butter and confectioner’s sugar until smooth; add lemon juice to taste.

Frost the top of one layer of cake and place the second layer on top, frosting the sides and top generously.