Comments on: Lemon Raspberry Cake

By: Jeale

Jeale — Mon, 18 Mar 2024 21:18:05 +0000

Hi I was just wondering if you could use this recipe for cupcakes too? And how would it change the instructions like the time it has to bake and etc.

By: Brenda Ropoulos

Brenda Ropoulos — Sun, 03 Mar 2024 17:50:16 +0000

In reply to Caitlyn.

The first time i made this cake, it was a 4- batch version in geometric shapes … octagon, square, circles … for a geometry- themed baby shower. The bottom octagon took two fullb batches. It was definitely lemony enough. I used came floor and wonder if that didn’t make it more spongy? Trying again today with regular flour. Wanted the raspberries to stay pretty whole so froze then a bit and still added flour. Made 4 batches of frosting too, but because the cake was layered, 3 would have been. Everyone loved it! I am making it again today because I’m doing a birthday dinner for a shower guest who enjoyed it. Baking times cited are definitely off. I bumped it up to 350 in a convection oven and almost doubled the time. The smell will tell you when it’s done! The timing is the only reason this is 4 rather than 5 stars.

By: Caitlyn

Caitlyn — Sat, 27 Jan 2024 01:44:45 +0000

In reply to Amanda. I think so!

By: Cinly

Cinly — Tue, 09 Jan 2024 21:26:35 +0000

In reply to Joanne. I had the same issue with the suggested bake time and ended up needing an additional 10-15 minutes. I kept the temperature the same and checked after total of 45 min bake time and toothpick came out clean. The cake was still very moist and not over baked for that time frame.

By: Amanda

Amanda — Sun, 31 Dec 2023 19:56:11 +0000

Would this taste as good if I used blackberries instead of raspberries?

By: Joanne

Joanne — Sat, 30 Dec 2023 16:59:43 +0000

At the moment, I have this cake in my oven. I used to 9 inch round baking pans at 325. It has been 30 minutes and I checked on it (light only, I did not open the oven door). It is still very liquidy. I kicked the temperature up to 350 for another 20 minutes. I sure hope I am not wasting all of the ingredients and my time. It look and sounds delicious. I am making it for company tomorrow. Also, I have no issues at all with my oven and have used it over and over again this holiday season. I thought 325° sounded a little bit low and I had to check the temperature to make sure I had it correct. Please comment! Thank you!

By: Kimberly

Kimberly — Wed, 13 Dec 2023 17:15:18 +0000

Your photo shows fresh raspberries in the frosting in between the layers but you don’t mention that or how many you used… and that’s what I came here to discover because “too much” is my middle name. How many raspberries did you put in the middle?

By: Emme Daley

Emme Daley — Thu, 05 Oct 2023 19:50:44 +0000

I’m a bit confused. You specify 3 cake pans, but the pictures and directions are for a two-layer cake. It looks so good and I’d like to make it for a neighborhood dinner, but I want to get it right!

By: Halle Williams

Halle Williams — Fri, 01 Sep 2023 04:04:58 +0000

I hardly ever leave reviews but I just made this cake for my husband’s birthday and it was absolutely amazing. The only thing I did differently was added about 2 tablespoons more lemon juice to the batter and 1/2 cup of sour cream because I wanted to make sure it would be moist…, but I think it would’ve still been moist enough without it because of the buttermilk. I also used all purpose flour. The frosting was very good as well. I definitely recommend this recipe!

By: Nancy Stevens

Nancy Stevens — Wed, 30 Aug 2023 16:34:06 +0000

Di you really let the cakes cool in the pan ?