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2-Tier Lemon Raspberry Cake Recipe

2-Tier Lemon Raspberry Cake

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 11-20 of 59

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  • on February 20, 2007

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    I made this recipe omitting the Lemon raspberry filling and using homemade icing and everyone loved it.

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  • on October 27, 2006

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    before you go mixing 6 cake mixes, you better make sure your oven can accomodate the huge pan. the greatest attention to detail would be to hire a baker to make something special, as this was horrible, even for everyday home kitchens are not equipped to make a cake this big, that bottom layer is a bear to get fully cooked and even harder to get out of the pan, save yourself the aggrivation

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  • on July 24, 2006

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    THE LEMON CAKE AND FROSTING TASTED FAKE AND NOT GOOD AT ALL.

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  • on July 18, 2006

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    Tasted artifically flavored all the way. Texture was dry. Frosting also tasted very artificial. I don't think this is a very good "every day" cake and it certainly isn't a cake to present at any type of special occasion.

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  • on June 22, 2006

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    certainly not a wedding

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  • on June 22, 2006

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    dry and tasteless

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  • on June 20, 2006

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    I made this cake for my daughter's baby shower. The directions were very confusing. Were the amounts for two or three tiers? I had a difficult time putting the cake together and suggest that if you do three tiers you use dowls to support the second tier. The frosting was obviously canned-tasting. I was sad.

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  • on June 20, 2006

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    It was a disaster. Very ordinary.

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  • on June 19, 2006

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    was light and moist and the fruity flavor shone through. yummolicious!

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  • on June 19, 2006

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    The lemon and raspberry flavors were good together in this cake. Very special!

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