Lemon-Raspberry Wedding Cake

Lemon-Raspberry Wedding Cake
Photo by Emily Webster


  • 1 12-inch cardboard round
  • 1 6-inch cardboard round
  • 3 batches meringue buttercream
  • 3 batches fluffy white cake
  • 9 cups fresh raspberries or 3 bags frozen raspberries
  • 1 9-inch cardboard round
  • 1 batch lemon curd

Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes. Cool completely. Using long serrated knife, halve each cake horizontally. Each layer should be as perfectly flat as possible. Using long serrated knife, slice off any bumps that may have emerged on your cake...

View full recipe at Epicurious


Variations on Lemon-Raspberry Wedding Cake

  • Lemon Raspberry Wedding Cake
    • 1 zest of large lemon
    • crystallized edible flowers
    • 2 1/2 cups cake flour (not self-rising)
    • 1 cup milk
    • raspberries
    • 1 1/4 teaspoons salt
    • +20 other ingredients

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