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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 51-60 of 63

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  • on March 12, 2008

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    I made the cake for a wedding shower, and it turned out lovely! The icing was a little soft for me (maybe I didn't beat it enough, but otherwise, it worked well! A little time-consuming, but everyone loved the cake.

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  • on March 11, 2008

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    that cake is delous~!!!!!!!!!!!!!!!! so tasty!!!!!

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  • on February 11, 2008

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    This cake was wonderful and had a great lemon flavor!! It is one of our favorites and a great change from the usual chocolate!!

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  • on December 25, 2007

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    I thought the cake was good but I did not think it have a lemon taste. The raspberry jam was good and that was the outstanding taste. The cake was dense. The icing was light but no lemon taste again, I was disapointed since I have tasted this cake in restuarants and it has a fresh light lemon taste with a great raspberry filling. It was a lot of work, which I did not mind but I was looking forward to the same great taste that I have had in several nice restuarants. Not just a work of art.

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  • on December 13, 2007

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    i will like 2 try this cake it looks good

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  • on September 04, 2007

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    I made this cake over the weekend. Followed the directions to the t. To me there was no lemon taste. The Rasberry jam needs to be replaced with Rasberry puree. The cake was moist but dense and the frosting was too sweet. Will probably not make again. Lots of work for a little reward.

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  • on August 24, 2007

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    This cake is really good. I found it really simple to do. I didn't decorate. Highly recommend this cake.

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  • on August 13, 2007

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    A little time consuming, but the lemon and raspberry flavors compliment each other well.

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  • on August 05, 2007

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    This lemon cake is the perfect summer dessert. The cake is favorable, moist and light. Additionally, the raspberry filling compliments the lemon butter flavor like a dream (as well as a complementing color. Instead of decorating the icing with the ornaments as suggested in the recipe, I lightly sprinkled colored sugar ("sanding sugar" as a final sparkling touch. It looked great. The egg white based icing can be a bit fussy getting the texture just right (especially on a hot, humid day. Take the usual precautions when preparing (eggs & butter at room temperature; clean bowl & utensils, and proper mix times and speeds.

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  • on July 31, 2007

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    very good, and pretty too!

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