Raspberry-Lemon Easter Cake

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ingredients

Cake:

• 3 C cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/4 C sour cream
• 1/4 C freshly squeezed lemon juice (about 1 1/2 lemons)
• 1 tbsp pure vanilla extract
• 1 C (2 sticks) unsalted butter, room temperature, cut into small pieces
• 2 C sugar
• 1 tsp finely grated lemon zest
• 5 large eggs, room temperature

Icing and Filling:

• 1 1/4 C sugar
• 5 large egg whites
• 1 1/2 tsp freshly squeezed lemon juice
• 1/4 tsp cream of tartar
• pinch fine salt
• 1 1/2 C (3 sticks) unsalted butter, room temperature, cut into small pieces

Icing and Filling:

• 1/2 C seedless red raspberry jam
• Rabbit Sugar Cookies, homemade or store bought, recipe follows
• Candied almonds
• Pastel sanding sugars

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Sugar Cookies for Decorating (and eating):

• 2 1/2 C all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 C (2 sticks) unsalted butter, at room temperature
• 3/4 C granulated sugar
• 1/2 C confectioners’ sugar
• 2 large eggs
• 1 1/2 tsp vanilla paste or vanilla extract

• Yield: 4 to 5 dozen 2 1/2-inch cookies, depending on shape
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Inactive Prep Time: 3 hours
• Ease of preparation: easy

directions

See full recipe on Food Network »

Source: Food Network