absolutely divine

Reviewed On: Jul. 2, 2007

i was unsure what "cake flour" was so i just used standard flour - maybe this made a difference in how my cake turned out. i used 2tbsp of lemon juice (and slightly less water)instead, but followed the recipe otherwise exactly, including using an 'ungreased pan', which i regret now, as my cake was so stuck to the pan i had to literally scrape it out. i would suggest either using a non-stick baking pan, or baking paper to avoid this. because it came out looking rather unappealing, i used a lemon icing (found on this site) to frost it, which gave it also a stronger lemon flavour that i was after. overall, it still tasted nice, and i especially loved the texture of the cake.

Reviewed On: May 19, 2007