Comments on: Raspberry Lemon Cake

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 11 Jul 2025 13:15:37 +0000

In reply to Cami. Hi Cami! You can make your own buttermilk with milk and lemon juice!

By: Cami

Cami — Thu, 10 Jul 2025 13:40:15 +0000

Can I use buttermilk instead of milk in this recipe? Or would that mess with the flavor?

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 13 May 2025 13:31:18 +0000

In reply to Yuvi. So happy you loved this--it really is such a good flavor combo! Enjoy!

By: Yuvi

Yuvi — Tue, 13 May 2025 04:58:20 +0000

BAKE THIS! The cake had a wonderful crumb texture and paired with the frosting was perfect – sweet with a touch of sour! I substitued lemon juice for extract (not the same I know) but it was still fantastic! And use a good quality jam! Definitely making it again!

By: Elle

Elle — Fri, 28 Feb 2025 17:36:06 +0000

Hi there! I made this cake today (2/28/25) and had to write a review. This cake is flavorful and it came out moist. I might need to throw it away because I can’t stop eating it. I made a homemade raspberry filling which paired perfectly. I didn’t use your frosting because I have my own recipe for that but I’m sure your frosting is just as delicious as this cake recipe. This is certainly a keeper!!!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 25 Feb 2025 14:35:38 +0000

In reply to Sue. Hi Sue! Thank you so much for your kind words! So happy to hear you enjoyed the cake--I bet that homemade jam was delicious! Enjoy xx

By: Sue

Sue — Tue, 25 Feb 2025 04:24:21 +0000

I don’t know that I have ever reviewed a recipe, but this cake was SO good, I felt compelled! This might be the perfect cake! Everything about it is delicious. I did learn the hard way that it’s important to take the cakes out of the pan to cool so the edges don’t get soggy. I left mine in the pan and the crumbs were a problem when frosting. 100% baker error. I cooked frozen raspberries with a tiny bit of sugar to “make” the jam, and I liked that tartness in the filling. This made me want to bake more. Super delicious and not overly complicated.

By: Julia S

Julia S — Mon, 17 Feb 2025 03:03:08 +0000

I made this recipe for a party I hosted this weekend and everyone loved it! I made the cakes the day before and froze them for easy frosting. The lemon, the raspberry, the cream cheese frosting…just perfect!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Thu, 23 Jan 2025 15:10:44 +0000

In reply to Viktoriya. Hi Viktoriya! If the cake was still warm that's most likely your culprit! Run a knife along the sides of the pan when they come out of the oven but thne let the cakes cool in the pans before turning them out--they'll release easier!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Wed, 22 Jan 2025 19:54:47 +0000

In reply to Cait. So happy to hear that this worked with the gluten free flour for you! And I hear you on the icing...always scraping the bowl clean :) Enjoy!