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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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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VegasCookingQueen

	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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Reviewer:

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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Reviewer:

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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Reviewer:

Jill

	Cooking Level: Expert
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