Lemon Black Raspberry Cake for 12 Slices

Instructions:

1. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
2. Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt together. Repeat sifting 2-3 times to aerate.
3. Beat softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, approximately 3-5 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Reduce mixer speed and alternately fold in the sifted dry ingredients and Greek yogurt, beginning and ending with the flour mixture.
6. Divide batter evenly between pans and bake for 35 minutes or until a toothpick comes out clean. Cool completely.
7. In a small saucepan, simmer black raspberries, 65g granulated sugar, and 15ml lemon juice until berries break down.
8. Stir in the cornstarch slurry and simmer for another 1-2 minutes until thickened. Remove from heat and cool.
9. Beat chilled cream cheese and softened butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest until velvety.
10. Place one cake layer on a plate, spread a layer of black raspberry reduction, and top with a layer of lemon cream cheese frosting.
11. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
12. Refrigerate the assembled cake for 2 hours to ensure frosting stability before slicing.