This is easy to make with items on hand. It has a great texture, is moist and tasted better the second day. That said, I found the flavor flat. As a vehicle for homemade frosting the cake was "fine," but alone it tasted pretty bland. I think the addition of some salt would really help it along. Also, is it possible that vinegar is a missing ingredient here. Most baking soda cakes have a bit of vinegar and THAT may be what's missing.

Reviewed On: Jul. 23, 2011

Very good and easy to make. I used 1/3 cup canola oil in the batter in place of butter. Turned out fine. Added cinnamon to the batter and increased the cinnamon in the crumb topping. This is almost like a pound cake, dense and good.

Reviewed On: Jan. 26, 2011

This is a wonderful recipe which can be adapted to any flavors you like. I wanted to use up some pecans I had and also like almond so I used almond extract instead of lemon juice and added the pecans instead of hazelnuts. The dough was gloppy and hard to work into logs but dampening my hands helped me wrestle it into the shape I needed and these baked up beautifully. They came out crunchy and wonderful after the second bake and I dipped them in milk chocolate. Christmas is the day after tomorrow and I think these will be a new tradition. I don't care for the flavor of butter and was so happy to find a recipe calling for veggie oil instead. Thanks for sharing Ruth!

Reviewed On: Dec. 23, 2009