Excellent. I used 1/3 cup sugar as recommended by others. Mixed together as directed, THEN turned on the oven to preheat, which gave the flour about 10 minutes to rise a bit. Right before popping it in the oven, I melted 1/4 cup salted butter and poured it on top of the batter. Baked 60 minutes. The butter gave it a crunchy, slightly salty outter crust, which was divine. Thanks for the recipe! It's definitely a keeper.

Reviewed On: Oct. 9, 2009

I made this once with the exact ingredients called for, and once altering the them per a reviewer -- both came out great but different in texture and height (I used extra large eggs in both recipes and a 9" cakepan). The first time I baked it for 40 minutes with the exact ingredients called for. It came out cakelike in a fluffy texture, buttery, and lemony. After the first 20 minutes baking, I put 12 whole almonds all around the edge with the point toward the middle, which gave it a pretty decoration when I sliced it up. The second time I made it, I used the ingredients from a reviewer -- with 1 1/8 cups each of flour, sugar, and butter. This one turned out very moist, much more dense and about 1.5" high. I believe to get more of a cookie consistency you'd definitely have to use a 10" cake pan. I didn't have any vanilla sugar, so I mixed 1/4 tsp liquid vanilla with 1/2 cup granulated sugar and will use the leftovers for another recipe. Both ways preparing this were really good. Thanks :)

Reviewed On: Sep. 15, 2009

Great, easy recipe. My 10 year old daughter made the patties, I fried them. Check your can of salmon and be sure it's a big one -- my cans were only 6oz, so I used two cans and the patties were delicious. Added a bit of salt and pepper into the batter. We made 8 patties with the recipe and served with some tartar sauce. Yummy. Thanks for a keeper :)

Reviewed On: Sep. 9, 2009