Meghan Markle’s Lemon Raspberry Cake

Are you looking for a beautiful, fool-proof cake for Spring? Look no further. This cake is loaded with lemon flavor that's balanced out with the sweetness of the buttercream frosting and raspberry preserves. It's moist, while also being light and fluffy. And best of all - it's EASY. You do not have to be a professional baker to make this cake taste good.

Ingredients

Cake

• 1 1/2 cups granulated sugar

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 4 eggs

• 1 1/2 cups milk (full fat)

• 1 teaspoon vanilla

• Zest of 2 lemons

• 3/4 cups olive oil

• 3 tablespoons honey

  
  

Lemon Simple Syrup

• 1/2 cup honey

• Lemon juice from 2 lemons above (juicy 1/4-1/2 cup)

• Zest of 1 lemon

  
  

Frosting

• 3 cups unsalted butter softened

• 5 cups powdered sugar

• 1/4 cup milk (add to desired consistency)

  
  

Directions

Cake:

1. Pre-heat oven to 350 degrees.

2. In medium bowl mix together all dry ingredients

3. In a large bowl whisk together milk, eggs, lemon zest and olive oil.

4. Fold dry ingredients into the wet. When ~75% incorporated, add honey.

5. Divide batter into three 9 inch round pre-greased cake pans.

6. Bake for 20-30 minutes, until top is lightly browned and a toothpick comes out clean.

   
   

Lemon honey simple syrup:

1. Heat simple syrup ingredients to simmer. Let cool.

2. Using a bread knife, remove a very thin top layer of each cake. Using a spoon pour some lemon simple syrup on the cake.

   
   

Assembly:

1. Add cake in layers with frosting and raspberry jelly in between

2. Add frosting to top and sides as desired

3. Enjoy! :)

Do yourself a favor and bring this cake to the next party you go to. You will be the talk of the party!