Reviewed: Aug. 3, 2009

I tried this recipe and the cake was a little dry. I added 4 1/2 tsp of lemon juice to the batter because I felt the batter should have a taste of lemon in it but I still wasn't able to taste the lemon in the cake. The frosting was way too sweet for me.

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Jackie

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Reviewed: Jun. 27, 2009

We tried this cake last night and were really disappointed...in fact, we each had a couple bites and the cake was really dry, which was surpising the batter was delicious! And, the frosting was gritty...we tried adding some milk to make it a bit smoother, but that didn't help. Save your ingredients and find another recipe!

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Jenny

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 16, 2009

I can't say that I cared for this cake. I think it would have benefited immensely from a raspberry compote instead of jam, and pretty much any other kind of frosting. Buttercream just wasn't the best choice. If you have lemon extract, use it instead of almond. It would be a lot better. Adding lots of fresh raspberries to the top really cut the how sugary the frosting was, and helped the flavor a lot.

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Darvulya

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Reviewed: May 10, 2009

The frosting for this cake is delicious! The taste of the cake is also very good. The one problem I had was the preserves - the amount specified is not nearly enough to cover 5 9-inch layers. I'm glad I bought a larger jar. This is a very dense and rich cake. I made it the night before and refrigerated it. That said, it tastes better at room temperature. If making in advance, I'd suggest allowing it to sit at room temperature for at least an hour before serving. It looks very impressive, also.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Sep. 21, 2008

This frosting was fantastic! I was a little worried about it being too 'lemony' but it was perfect. The cake was a little dry, and I did not split the layers. Presentation is beautiful though, when serving slices. I will make this again, but probably with a different cake.

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cookinmama

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 15, 2008

This cake was absolutely FABULOUS, but definitely labour-intensive. I only had 3 square pans, but would invest in a 3rd round pan just to be able to make it round, because icing the square was a nightmare. I found the layers incredibly thin and decided not to cut them any further. I just made the jam layers nice and thick to offset the thicker cake layers. Overall, an AMAZING cake, and best if refrigerated overnight before serving.

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kpenn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: Apr. 8, 2008

loved it!

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mitz

Cooking Level: Intermediate

Home Town: Paintsville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 22, 2008

I made this for my Grandmother's Birthday. I did add a little extra lemon juice to the frosting...we like the extra kick! It was very good, my only complaint is the cake itself was a little dry. I will make this again!

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Harrison's Mom

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

I made this cake today as a trial before Easter. Glad I did! The cake is very good but the icing just does not go well with the raspberry and almond flavors of the cake. My husband eats anything and didn't care for it at all. I think a different icing(not lemon)would make the cake much better. Wouldn't make it again! My family just didn't like it.

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Patty W.

Cooking Level: Expert

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Reviewed: Feb. 16, 2008

This is SO delicious. I used almost an entire 18 oz jar of jam though (including some warmed up and drizzled on top of the frosting), so that was more than the recipe called for. I think more is better. I also couldn't get the lemon peel, so I added extra fresh lemon juice and the frosting was yummy. This recipe is great.

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kierabs

Cooking Level: Intermediate

Living In: Richland, Washington, USA

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Reviewed: Feb. 14, 2008

Yummmmm... soooo addictive! I ended up eating it without frosting because I didn't let the butter soften enough (it has to be room temp, pretty much.) It was delicious, I'm sure it would be fantastic with the frosting, too.

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SouthernGirlsKitchen

Cooking Level: Expert

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Reviewed: Nov. 30, 2007

I made this cake for a large party. It was AMAZING! The cake was simply delicious, as well as the icing. I did add a little vanilla extract to the icing to tone down its tartness. Also, I only made three separate cakes and spread the jam between those layers instead of splitting into 5. Still - amazing recipe. I will definitely make it again.

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Lindsay

Cooking Level: Beginning

Living In: Leuven, Vlaams-Brabant, Belgium

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Reviewed: Jun. 18, 2007

I really enjoyed this cake. I only found black rasberry in the seedless variety and I did miss the tang of the red rasberry, but it was excellent. I was really impressed with the ease and taste of the lemon icing! I plan on using the cake recipes for other types of icing. It was such a moist, delicious cake.

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Masty

Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

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Reviewed: Mar. 27, 2007

I made this for a potluck supper and everyone loved it. I am planning to make it again this weekend for another potluck. I didn't have any lemon peel so I used 1/4 tsp. of lemon extract in the frosting. Also, I used only 1 cup of butter in the frosting. It was delicious! Thanks for the recipe. It is perfect for spring.

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