Raspberry-Lemon Easter Cake

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This cake was fun to make, but I was disappointed with the final product. The icing was very very buttery and sweet. This is not my style of cake.

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This cake was perfect for the beginning of spring. Not very lemony, as others have said, but just enough to give the cake a very "fresh" taste. I think more would make it compete too much with the raspberry. I didn't find the cake dense, as some have said. Maybe they didn't beat the butter long enough. It was moist with very good texture.

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I made this cake the night before Easter and it was my first time making a layer cake! The baking of the cake and putting it together went flawlessly, however, I cannot say the same for the icing. No matter how long I mixed it for, it was not looking like frosting. So at 2:00 in the morning I whipped up a quick cream cheese icing to at least make the cake look nice. I garnished it with some fresh mint on the top and it looked beautiful! When we cut into it on Easter I was amazed at the flavor and how well the cream cheese icing tasted with the raspberry and lemon. Plus, no one knew any different (until I told them : I would definitely make this cake again, especially with the emergency cream cheese icing!!

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It looks good enough to eat right off the screen.

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I made this cake for Easter and it was the best. All the guests raved about it. I think it had the right amount of lemon taste and the raspberry jam complimented it nicely. The frosting, to die for! I made the cake ahead and double wrapped and froze and suggested and it was perfect! Will make again for sure!

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This cake was not only delicious, but beautiful as well! I got so many compliments on it. It was a little time consuming, but nothing was really that difficult. The icing turned out a little thinner than I expected, but when I iced it and cooled the cake, the icing set just fine. I wonder if there's a way to cut back on the butter, though! Regardless, it was wonderful!

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wonderful blend of the flavors

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We loved the cake. Some went back for seconds. The cake was dense like a pound cake which made it more rich. I did add some lemon extract and a little extra fresh lemon zest (a mustto the batter and the frosting to make sure it had enough lemon flavor. I also added a few drops of yellow food coloring to the icing to make it festive and to make it appear more lemony. I didn't go to the trouble of the rabbit cookies, but decorated it with green sugar, jordan almonds and yellow peeps. I'll make it again without a doubt.

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This was a delightful cake that reminded me of spring. I enjoyed the lemon and raspberry together and this recipe was great as written. For those that felt this wasnt lemony enough or the cake was too dense. Ive also made this in a pinch using lemon boxed cake mix and lemon icing from the grocery store. Then followed the direction of adding the raspberry layer. Still very very good. Either way its a real spring treat.

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For all of you that didn't think the cake was lemon-y enough...

instead of using the white frosting for the middle layer of the cake, make (or buy a jar of lemon curd and spread that on. By doing that, it will bring out (and enhance the lemon flavor of the cake. I hope you try it.