Raspberry-Lemon Easter Cake

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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.

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This cake looked so cute! Now after reading the reviews I'm afraid to try it! I made the sugar cookies and they never firmed up at all. In fact they were a mess so when I try the cake tomorrow I sure hope it turnes out alright or Easter dessert won't be happening. I usually give these things a trial run first but this time I didn't.

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The butter measurement is correct, and if you follow the directions it will turn out just fine. You have to be patient when making the frosting though. If you beat the egg whites correctly it will become watery when you add in the chunks of butter, but keep beating it on high and it will eventually stiffen up. I probably spent 10 minutes on the frosting and it turned out perfectly. Also, I did not have 2 9" pans, so I used 2 10" pans and cooked it for 35 minutes, which was the perfect time for high altitude. I have yet to try the cake, but it looks great!

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First of all... the butter measurement is correct. 1 stick of butter = 1/2 cup. I took my time with the frosting, and added extra lemon juice to taste. I loved the recipe, as it reminds me of my childhood, and both of my grandmother's kitchens... when cakes didn't take 25 min to make.

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I am certain the problems people are having with this recipes icing is that the butter measurement is WRONG!!! 1.5c of butter is NOT 3 sticks! Look at the cake recipe, 1c of butter = 2 sticks so how is 1.5c = 3 sticks?? 1.5c of butter should be 2.5 sticks of butter not 3! Someone needs to double check these recipes before posting them, Alton's carrot cake recipe measurements are off too.

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love it

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I made this for a work gathering and it got rave reviews. I didn't add the cookies on the side, instead I put raspberries on top that I had tossed with lemon juice, zest and sugar. The frosting takes time and patience. It came out very rich and creamy. I added a little lemon zest to offset the buttery taste (which wasn't as bad as prior reviews say it is. Instead of jam I used raspberries with a little sugar. I also beat in some lemon juice to the cup of frosting that went inside the cake. It was a hit! Next time I make it, I will try blackberries!

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I have made this cake serval times. The cake always turns out beautifully. I didn't like the frosting with this recipe so I always make something else. Worth the effort.