Raspberry-Lemon Easter Cake

Cake: Icing and Filling:
  • 1¼ C sugar

  • 5 large egg whites

  • 1½ tsp freshly squeezed lemon juice

  • ¼ tsp cream of tartar

  • pinch fine salt

  • 1½ C (3 sticks) unsalted butter, room temperature, cut into small pieces

Icing and Filling:
  • ½ C seedless red raspberry jam

  • Rabbit Sugar Cookies, homemade or store bought, recipe follows

  • Candied almonds

  • Pastel sanding sugars

  • Copyright 2007 Television Food Network, G.P. All rights reserved

Sugar Cookies for Decorating (and eating):
  • Yield: 4 to 5 dozen 2½-inch cookies, depending on shape

  • Prep Time: 20 minutes

  • Cook Time: 20 minutes

  • Inactive Prep Time: 3 hours

  • Ease of preparation: easy

See full recipe on Food Network
Raspberry-Lemon Easter Cake photo

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