Name: Lemon and Raspberry Wedding Cake
Yield: Makes one 10" cake
Ingredients: Nonstick vegetable oil spray; 3¼ cups cake flour; 1 Tbsp. baking powder; 1½ tsp. kosher salt; 2 cups sugar; 2 lemons, zest finely grated (about 2 Tbsp.) and juiced (about ½ cup); 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature; 4 large eggs, room temperature; 4 large egg yolks, room temperature; 2 tsp. vanilla extract; ½ tsp. almond extract; ¼ cup vegetable oil; 1¼ cups whole milk; 5 large egg whites; 1 cup sugar; ½ tsp. kosher salt; ¼ tsp. cream of tartar; 1½ cups (3 sticks) unsalted butter, cut into pieces, room temperature; 2 tsp. vanilla bean paste or extract; ¼ cup St.-Germain (elderflower liqueur); ¼ cup fresh lemon juice; ⅔ cup raspberry jam

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Photo by Chelsie Craig, Food Styling by Claire Saffitz, Prop Styling by Emily Eisen

We developed this cake recipe in honor of the upcoming royal wedding between Prince Harry and Meghan Markle, but it also makes a decadent pièce de résistance for any special occasion. This base recipe makes a 10" cake, but we also provide instructions on making a larger three-tiered cake (pictured) in case you’re feeding a crowd!

Lemon and Raspberry Wedding Cake with Vanilla Buttercream

Recipe notes