Raspberry-Lemon Easter Cake

3 C cake flour

2 tsp baking powder

½ tsp baking soda

½ tsp fine salt

1¼ C sour cream

¼ C freshly squeezed lemon juice (about 1½ 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

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

½ C seedless red raspberry jam

Rabbit Sugar Cookies, homemade or store bought, recipe follows

Candied almonds

Pastel sanding sugars

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2½ C all-purpose flour

½ tsp baking powder

½ tsp fine salt

1 C (2 sticks) unsalted butter, at room temperature

¾ C granulated sugar

½ C confectioners’ sugar

2 large eggs

1½ tsp vanilla paste or vanilla extract

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