Raspberry-Lemon Easter Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Taste was great! I used 0% Greek Yogurt instead of sour cream, came out fine. I did try to put fresh raspberry's in the frosting. Bad idea, don't try to do this, becomes to moist and separated the what would have been easy and delicious frosting!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made this cake, and it turned out really well. Couple of quick comments - next time I'll definitely be adding a little more zest and lemon juice to the cake batter (wasn't quite lemony enough for me, and as for the frosting it did in fact separate, but after just letting it go for another 5-7min in my stand mixer it came back together and came out light and fluffy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake based on the reviews and how the ingredients sounded. Who wouldn't love lemon, raspberries and sour cream. I added more lemon zest per some recommendations and did feel the cake tasted lemony in the end. Unfortunately, despite banging my cake pans against the counter, I still got a lot of air pockets in the finished product, and the cake was more crumbly than I expected especially since there was sour cream in it (not sure if that's just how it is or if it was the air bubbles. I didn't love the overall texture and flavor and because of that I'm not sure I would make this again. I didn't try the frosting based on reviews and because I don't like too much filling in my cakes, I put the raspberry preserves between the two cakes vs. cutting each one and having a total of 4 layers of jam.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The cake was good. I would definitely add more lemon zest to amp up the lemon flavor. But it was very moist. The frosting was a mess. I wish I had read the reviews before I made it. I will try the frosting again, just to see if I can get it right. My family loved the butter flavor, but it was runny and thin.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The cake was good and I would make the cake recipe portion again. But the FROSTING was awful, if you like your frosting to taste like butter than this is your recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had the same problem with the frosting -- cottage cheese like consistency, but I popped it in the micro and warmed it a bit and then whipped it up and it turned out perfect. Light, creamy, tasty. I used about 1/4 of what I made, so the recipe could be halved no problem. I skipped the sugar cookies and just used the colored sugar and it was beautiful. The cake was perfect. The rasberry filling was delish I agree with others that way more lemon zest is called for to amp up the lemon flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This frosting is disgusting, and i dont know why you need so much it tasted like i was eating a stick of butter. It didnt look apetizing at all.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The frosting recipe is absolutely horrible. It tastes like I am frosting the cake with a BOX of butter, which is almost what just the frosting has in it! The cake turned out ok but find another frosting recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very good, but not as outstanding as I expected it to be, considering how labor intensive it was. I took the cake out of the fridge 30 minutes before serving, but it was still too hard therefore the flavors didn't quite come through. I would take it out an hour or an hour and a half before serving next time. Instead of making the sugar cookies, I decorated it with Hershey's chocolate bunnies, and Peeps chicks and bunnies. The kids loved that!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just finished the cake and wow, it was labor intensive. I must say I did get some good advice from a friend that makes cakes all the time. Do not use pre-packaged egg whites...take the time to crack the egg and separate the whites...The icing wasn't hard to make at all, just keep on beating it...it took the entire 10 minutes for it to get to the correct consistency and then after adding the cut up butter it took another 10 min at least. I immediately put it in the fridge to cool and continued w/ the rest of the cake directions. Can't wait to try it this evening...keeping it in the fridge till ready to serve.