I made your raspberry lemon loaf cake the other day. Loved it but now it is i posi le to get the recipe or NY of the recipes on your site. I have had friends try also and same results. Help please! Thanks 🙂
HI Debbie sorry for the inconvenience there was an issue on the back end of the site but I have fixed it now! Thanks for letting me know! Glad you enjoyed the lemon cake!
hello and thankyou for the most delishious skinny banana loaf, that I just baked today.
I did modify it a bit, I used the yogurt, but replaced the butter w/coconut oil, used stevia and in place of the regular sugar, added dried cranberries and flax seed, also used sliced almonds, then on the 2nd batch replaced the maple syrup w/honey and added allspice for an extra zing, still adding the cranberries and the almonds.... my friend is a diabetic and wanted him to have a health snack in place of all the sugary pies and such... happy holidays to you
Hi Patricia, I am so happy you enjoyed the recipe, the allspice, and cranberries sound like a dream! Next time would you so kind as to leave a star rating and review on the recipe page, please?
If the lemon curd on the top causes dark spots on the top which cannot be covered by the icing why put the lemon curd on the top? Why not just have it in the middle? Because it is made up of mainly sugar surely it is bound to burn if it is directly on top?
Hi April, I am guessing you are referring to the Lemon Curd Loaf Cake recipe? You can most definitely leave the lemon curd only in the middle, I personally don't have too many darks spots so I don't mind. Let me know if I can help with anything else. XX Liz
Yes I am a person who really can't have eggs, but the doctor told me if I only eat the yellow part of the egg it would be okay sometimes. Is there any substitute that I can instead and make it still be just as good without the real eggs. Help. Thanks
Hi Peggy, is there a specific recipe you are looking into? I do have a section of Egg-Free Recipe that might help! If you have any specific recipe questions please comment on that recipe page and I can help you that way! Take care! XX Liz
Three times in two days I tried to make your blueberry lemon loaf cake and all three times the center never cooked. I even went 10 min over the time. The sides were done the center was soft and gummy. The first one even sank all the way to the bottom. I’m at a loss. I’ve been baking for years I’m not a novice
Hi Lucille, I am so sorry you have had not had success. I would check that your baking powder is fresh and that your oven is properly calibrated and is heating to the proper temperature. Please let me know if I can help with anything else or if you try the recipe I would love to know what you think! XX Liz
Your site has some wonderful recipes. Unfortunately it is so aggravating with 1 million pop-ups that I normally don’t try anymore. I understand the need for advertising but it defeats the purpose
Hi Cinda, thanks for reaching out and alerting me. I do have to run ads in order to cover my small business expenses but I will definitely reach out to my ad provider and see if we can cut down on some of them, I truly appreciate the feedback- thank you so much! IF you ever have any recipe questions or make anything please let me know I am always happy to help and love to know what my readers think of the recipes. Take care. XX Liz
Today on my phone I received the recipe for this cake and the proportions of butter, sugar, etc. are different. It does say modified Feb. 21. Both sound delicious. Which is correct?
Hi. Dp ypu have nutritional values available for your recipes? I Loved your cheese cauliflower. I used crumbled Ritz crackers instead of panko breadcrumbs, and a spash of Tapatío on top before serving. Delicious!
That sounds absolutely fabulous!! So glad you enjoyed the recipe, I want to try it with crumbled Ritz now!! I do not have nutritional values but if you paste in the ingredient quantities there are plenty of free tools on Google that will calculate for you!
I’m not much of a baker being a guy. I have looked at ten recipes to find out
how to make a peach dump cake. You know I read a recipe of any kind. It
does not come out like.it.should. Why me?
Hi Michael, not quite sure what you need help with, I do have a recipe for Peach Dump Cake if you give me some more descriptions of what goes wrong maybe I can help!- Elizabeth
Just made these sausage rolls and absolutely the best. I did add sage and onion to the sausage. Should have made a double batch! Will do next time! Thank you!
Hi Jacqueline, thanks so much for reporting back! May I ask a huge favor please would you be so kind to leave a star rating and review on the actual sausage roll recipe page, please? It helps me and my other readers be able to see the commentary for that exact recipe, I would be so grateful!! thank you!! XX Liz
I am. not a good baker I can read a recipe from top to bottom of the recipe.
It still don’t come out right. I don’t care what it is. Is it because I am guy?
Hi Michael, I don't think being a guy has anything to do with it! Some of the best bakers in the world are male! I would say it all depends on the quality of your ingredients, making sure they are at the proper temperature, and that your oven is at the proper temperature as well! If you need help with a specific recipe of mine please let me know, happy to assist! XX Liz
This is a great recipe but honestly this website is unusable on my phone. The pop ups and ads are infuriating obscuring all of your content. I know it's part of monetizing, but I just thought you should know what my experience was.
Hi Meghan, so sorry to hear this, which recipe did you make that was great? I can look into the user experience on that page? Thanks for your feedback, I truly appreciate it. XX Liz
I really love your recipe for raspberry swirl lemon cheesecake. It tastes wonderful every time but it seems no matter what I do there are always cracks and crevices in the cheesecake. I always cook in water bath and have tried cooling in oven both with the door closed and the door cracked. Any advice for a better looking cheesecake? Thanks in advance.
Hi Brogan, thanks for reaching out. So sorry you are having trouble. With the raspberry swirl cheesecake, you will naturally get some cracks and crevices due to the raspberry swirl part. If you look at my photos of that cheesecake you can see the crevices the swirl creates. For other cheesecakes without a swirl make sure you are not overmixing the batter or mixing it on too high of a speed, you can gently tap the bowl of cheesecake batter on the counter before pouring into the crust to pop air bubbles, and cook in the water bath and cool slowly with the oven door cracked. Please let me know if you have any other questions, I am happy to help!
Commenting on your recipe for Lemon Curd Cheesecake, which is wonderful.
When trying to double or triple the size even though the ingredient amount correctly adjust, the pan size is staying at 6 inch springform pan. Which i know will need to increase in size. Just wondering how much bigger with each increase of ingredients.
The small one disappears in a flash.
Hi Cindy to double the ingredients you'd need a 9-inch springform pan. I have never tripled the recipe and don't have a pan I would normally use for that large size so I can't say with certainty. So sorry about that! Please let me know if you have any questions or if you try the recipe please let me know and if you would be so kind to leave a star rating and review on the recipe page please it helps me out so much!! Take care. XX Liz
Hey Elizabeth I love your website - did you build it yourself? I am looking at doing the same - I am a fellow cook, and want to share!
Love your recipes too btw.
Eleanor
I followed the directions to the letter. I placed the batter in the Bundt pan and it filled it to the very top. I am still in the process of baking it and it is oozing out of the pan. Panic time. Was the pan too small? It is a Nordic Bundt pan that I thought to be a standard size. Hoping for a good outcome as I do not want to waste the ingredients since I opted for top brands to prepare the cake. Help! Anybody else have this issue. It does smell delicious already.
karen downes says
Sorry it's supposed to say blog. I love spell check but sometimes it is my enemy.
Debbie Baxter says
I made your raspberry lemon loaf cake the other day. Loved it but now it is i posi le to get the recipe or NY of the recipes on your site. I have had friends try also and same results. Help please! Thanks 🙂
Elizabeth says
HI Debbie sorry for the inconvenience there was an issue on the back end of the site but I have fixed it now! Thanks for letting me know! Glad you enjoyed the lemon cake!
susan says
Please may I have your raspberry lemon loaf cake recipe to try? I can't find the recipe on your site. Thank you very much.
[email protected]
susan dubuc
54 sedgley road
leeds, maine 04263
Elizabeth says
Hi Susan sorry for the delayed response, there was an issue on the back end of the site but all is fixed now. The recipe is located at https://confessionsofabakingqueen.com/raspberry-lemon-loaf-cake/ ENjoy 🙂
Andrea Craddock says
I have spent 20 minutes trying to find your recipes. Lots of pictures and blog comments ~ WHERE ARE THE RECIPES? Horrid adventure in frustration.
thank you
Andrea
Elizabeth says
Hi Andrea I am sorry I had an issue on the back end of my site but all is fixed now!
patricia weston says
hey gal, just click on the photo and it should give you thr recipe... I just made the skinny banana bread
patricia weston says
hello and thankyou for the most delishious skinny banana loaf, that I just baked today.
I did modify it a bit, I used the yogurt, but replaced the butter w/coconut oil, used stevia and in place of the regular sugar, added dried cranberries and flax seed, also used sliced almonds, then on the 2nd batch replaced the maple syrup w/honey and added allspice for an extra zing, still adding the cranberries and the almonds.... my friend is a diabetic and wanted him to have a health snack in place of all the sugary pies and such... happy holidays to you
Elizabeth Waterson says
Hi Patricia, I am so happy you enjoyed the recipe, the allspice, and cranberries sound like a dream! Next time would you so kind as to leave a star rating and review on the recipe page, please?
Della says
My lemon curd loaf collapsed when I put the foil on,any advice?
Della says
Yes we made it but it collapsed after we put the foil on
Elizabeth Waterson says
Hi Della, I sent you an email to troubleshoot! Speak soon! XX Liz
Elizabeth says
Lemon pie without eggs
Elizabeth Waterson says
Hi Elizabeth are you looking for a lemon pie recipe without eggs? I do not have one on my site but this one looks tasty- https://www.bettycrocker.com/recipes/no-bake-lemon-icebox-pie/21123185-3da2-4ffb-8ee1-ca41ad4dad16 let me know if I can help with anything else. XX Liz
April Nicholson says
If the lemon curd on the top causes dark spots on the top which cannot be covered by the icing why put the lemon curd on the top? Why not just have it in the middle? Because it is made up of mainly sugar surely it is bound to burn if it is directly on top?
Elizabeth Waterson says
Hi April, I am guessing you are referring to the Lemon Curd Loaf Cake recipe? You can most definitely leave the lemon curd only in the middle, I personally don't have too many darks spots so I don't mind. Let me know if I can help with anything else. XX Liz
Peggy Pulliam says
Yes I am a person who really can't have eggs, but the doctor told me if I only eat the yellow part of the egg it would be okay sometimes. Is there any substitute that I can instead and make it still be just as good without the real eggs. Help. Thanks
Elizabeth Waterson says
Hi Peggy, is there a specific recipe you are looking into? I do have a section of Egg-Free Recipe that might help! If you have any specific recipe questions please comment on that recipe page and I can help you that way! Take care! XX Liz
Lucille Cunningham says
Three times in two days I tried to make your blueberry lemon loaf cake and all three times the center never cooked. I even went 10 min over the time. The sides were done the center was soft and gummy. The first one even sank all the way to the bottom. I’m at a loss. I’ve been baking for years I’m not a novice
Elizabeth Waterson says
Hi Lucille, I am so sorry you have had not had success. I would check that your baking powder is fresh and that your oven is properly calibrated and is heating to the proper temperature. Please let me know if I can help with anything else or if you try the recipe I would love to know what you think! XX Liz
Cinda says
Your site has some wonderful recipes. Unfortunately it is so aggravating with 1 million pop-ups that I normally don’t try anymore. I understand the need for advertising but it defeats the purpose
Elizabeth Waterson says
Hi Cinda, thanks for reaching out and alerting me. I do have to run ads in order to cover my small business expenses but I will definitely reach out to my ad provider and see if we can cut down on some of them, I truly appreciate the feedback- thank you so much! IF you ever have any recipe questions or make anything please let me know I am always happy to help and love to know what my readers think of the recipes. Take care. XX Liz
Richard Livingston says
Today on my phone I received the recipe for this cake and the proportions of butter, sugar, etc. are different. It does say modified Feb. 21. Both sound delicious. Which is correct?
Thank you
Richard Livingston
Elizabeth Waterson says
Hi Richard, I am not sure which recipe you are referring to? Please let me know so I can better help you!! XX Liz
K says
Hi. Dp ypu have nutritional values available for your recipes? I Loved your cheese cauliflower. I used crumbled Ritz crackers instead of panko breadcrumbs, and a spash of Tapatío on top before serving. Delicious!
Elizabeth Waterson says
That sounds absolutely fabulous!! So glad you enjoyed the recipe, I want to try it with crumbled Ritz now!! I do not have nutritional values but if you paste in the ingredient quantities there are plenty of free tools on Google that will calculate for you!
Michael says
I’m not much of a baker being a guy. I have looked at ten recipes to find out
how to make a peach dump cake. You know I read a recipe of any kind. It
does not come out like.it.should. Why me?
Elizabeth Waterson says
Hi Michael, not quite sure what you need help with, I do have a recipe for Peach Dump Cake if you give me some more descriptions of what goes wrong maybe I can help!- Elizabeth
Jacqueline Waghorne says
Just made these sausage rolls and absolutely the best. I did add sage and onion to the sausage. Should have made a double batch! Will do next time! Thank you!
Elizabeth Waterson says
Hi Jacqueline, thanks so much for reporting back! May I ask a huge favor please would you be so kind to leave a star rating and review on the actual sausage roll recipe page, please? It helps me and my other readers be able to see the commentary for that exact recipe, I would be so grateful!! thank you!! XX Liz
Michael Clark says
I am. not a good baker I can read a recipe from top to bottom of the recipe.
It still don’t come out right. I don’t care what it is. Is it because I am guy?
Elizabeth Waterson says
Hi Michael, I don't think being a guy has anything to do with it! Some of the best bakers in the world are male! I would say it all depends on the quality of your ingredients, making sure they are at the proper temperature, and that your oven is at the proper temperature as well! If you need help with a specific recipe of mine please let me know, happy to assist! XX Liz
Meghan says
This is a great recipe but honestly this website is unusable on my phone. The pop ups and ads are infuriating obscuring all of your content. I know it's part of monetizing, but I just thought you should know what my experience was.
Elizabeth Waterson says
Hi Meghan, so sorry to hear this, which recipe did you make that was great? I can look into the user experience on that page? Thanks for your feedback, I truly appreciate it. XX Liz
Brogan says
I really love your recipe for raspberry swirl lemon cheesecake. It tastes wonderful every time but it seems no matter what I do there are always cracks and crevices in the cheesecake. I always cook in water bath and have tried cooling in oven both with the door closed and the door cracked. Any advice for a better looking cheesecake? Thanks in advance.
Elizabeth Waterson says
Hi Brogan, thanks for reaching out. So sorry you are having trouble. With the raspberry swirl cheesecake, you will naturally get some cracks and crevices due to the raspberry swirl part. If you look at my photos of that cheesecake you can see the crevices the swirl creates. For other cheesecakes without a swirl make sure you are not overmixing the batter or mixing it on too high of a speed, you can gently tap the bowl of cheesecake batter on the counter before pouring into the crust to pop air bubbles, and cook in the water bath and cool slowly with the oven door cracked. Please let me know if you have any other questions, I am happy to help!
Cindy says
Commenting on your recipe for Lemon Curd Cheesecake, which is wonderful.
When trying to double or triple the size even though the ingredient amount correctly adjust, the pan size is staying at 6 inch springform pan. Which i know will need to increase in size. Just wondering how much bigger with each increase of ingredients.
The small one disappears in a flash.
Elizabeth Waterson says
Hi Cindy to double the ingredients you'd need a 9-inch springform pan. I have never tripled the recipe and don't have a pan I would normally use for that large size so I can't say with certainty. So sorry about that! Please let me know if you have any questions or if you try the recipe please let me know and if you would be so kind to leave a star rating and review on the recipe page please it helps me out so much!! Take care. XX Liz
Eleanor Meyer says
Hey Elizabeth I love your website - did you build it yourself? I am looking at doing the same - I am a fellow cook, and want to share!
Love your recipes too btw.
Eleanor
Elizabeth Waterson says
Hi Eleanor, thanks for reaching out! Yes, I did build it myself, I use a Feast Design Theme. Hope that helps!! 🙂 Goodluck with yours!! XX Liz
Valerie Tate says
I followed the directions to the letter. I placed the batter in the Bundt pan and it filled it to the very top. I am still in the process of baking it and it is oozing out of the pan. Panic time. Was the pan too small? It is a Nordic Bundt pan that I thought to be a standard size. Hoping for a good outcome as I do not want to waste the ingredients since I opted for top brands to prepare the cake. Help! Anybody else have this issue. It does smell delicious already.
Elizabeth Waterson says
Hi Valarie, I do not know which recipe you are referring to?