Raspberry-Lemon Easter Cake

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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.

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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.

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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.

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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.

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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.

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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!

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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.

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the cake turned out amazinngg but when i was doing the frosting is was just a mess it was to thin so i decided to put it in the fridge then i pulled it out like 30 mins later and it was clumpy and waterie. for the cake i added wayy more lemon juice and zestt tasted great and the rasperry part with the cake was goood.
id like to make this cake again does anyone have any tips on the frosting thanks lindsey

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Made last night.Looks beautiful.Made the cookies thin, to attach better. 5" Bunnies alternating with little flowers, and coloured eggs like pictue.Icing worked out for me ,beat the egg whites until completely cool,over 10 minutes.When adding butter I did it slowly and in stages, as I was scared after reading reviews.My butter sat out all day.I added lemon zest and 2 Tbls.lemon juice.I was going to stop adding butter after 1 cup, but after adding lemon It tasted better, so did the full amount.The consistency was fine.Adding butter slowly, the egg whites never really became runny,changed consistency for a bit but kept beating on high and it returned to thicker consistency .I had icing left over at the end.Put a few sprinkles on the top.Looks so good.

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Cake was very good. Not a very strong lemon flavor, though. Frosting was junk. You basically start to make a meringue and put a ton of butter in it. Comes out runny. Cake looked horrible. If I make it again, I will make a real frosting and add a little more lemon juice.