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Raspberry-Lemon Easter Cake Recipe

Raspberry-Lemon Easter Cake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 31-40 of 63

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  • on March 01, 2010

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    It was the Best cake I had ever tasted!!!

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  • on February 28, 2010

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    You definitely have to be patient...just keep the mixer on high and it will thicken up, no need to powdered sugar.

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  • on December 28, 2009

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    it was tasty but it took alot of time to make.

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  • on November 10, 2009

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    my family loved this cake, it was time consuming but well worth it. the one thing i did do was add a lemon cream to one of the layers. same cream i use to make lemon pie. The icing was great but ,time consuming. will make again. Did I tell you this was made by me DAD.

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  • on April 15, 2009

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    The cake recipe is the best lemon cake i have had, but the icing is was to buttery and makes the cake bland. I going to try it with a white chocolate icing.

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  • on April 12, 2009

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    A lot of the reviews have bad-mouthed the icing but the trick is to BE patient. The amount of butter called for in the recipe makes for slow going when it comes to the beating process. I was just about to give up and find another recipe when I decided to beat it on high while I was tooling around and when I came back into the kitchen the icing had re-formed and it was LOVELY! The lemon taste is very subtle but that's good because you don't want it to over-power the raspberry. I also opted to make a purre instead of using a jam and I think it really made the cake taste exceedingly springy and fresh! loved this recipe and will make it again.

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  • on April 11, 2009

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    I was so excited to make this recipe for Easter. The cake looked and smelled delicious. I read the reviews and suggestions about the icing, then followed the directions to the T. Even after adding confectioners sugar (the whole box, the icing was still incredibly runny. We haven't even eaten the cake, and I know I will not make it again, at least not with this icing. It is completely unpresentable!

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  • on April 11, 2009

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    The cake turned out beautifully and when I went to make the frosting it started out looking like fluffy white frosting and then I thought adding 3 STICKS of butter was way too much I did it anyway and it turned to mush! No way spreadable. I added powdered sugar to get it to thicken up and it did. The end result was adorable but did anyone else have this problem? Did I do something wrong? Followed the directions to the tee!

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  • on April 07, 2009

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    I made this recipe to try it out before entering a Dessert Auction around Easter. I thought it was so cute and would do well in the Auction for someone to take home to their Easter family gathering. I am glad I tried it out first because I will NOT make it for the Auction. The cake was pretty good (slightly on the dense, heavy and dry side and the raspberry filling between the layers really helped. I can see how a layer of lemon curd would be good too. I followed some of the prior reviews and added lemon extract to the cake batter to help the lemon flavor. I still think the lemon flavor was very subtle, definitely not over powering. The icing was terrible. I followed the directions exactly and the icing was very thin, difficult to spread, and definitely lacking in the flavor department. I would make the cake again but would use a different frosting. I will be entering Alton Brown's Carrot Cake into the Auction - I tried out that recipe last night and it is fabulous.

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  • on August 27, 2008

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    I made this for my mother and her mother's day tea party. The cake turned out great, I did add a very thin layer of lemon curd, and it had a nice flavoring of lemon. The icing was a different story, I don't know what I did but I did not do it correctly, I finally just went to the store and bought cream cheese icing and it complemented the cake well. Just in case for those other individuals who had struggled a time or two with icing.

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