A beautiful, high, moist cake. I made a substitution of sour milk for the milk in the recipe. Because of this, also added 1/2 tsp baking soda to offset the acidity of the sour milk (Wouldn't normally have done this, but we had about a quart of milk that had gone sour, and I can't bear to waste.) Also substituted 1-1/2 cups Splenda for 1-1/2 cups of the sugar (This one is because I'm a diabetic.) So total 1-1/2 cups sugar plus 1-1/2 cups Splenda. The outside was a dark brown with a slight crunch, the inside was moist and tasty. The results were phenomenal! Dense and fine grained, but never heavy. The soupcon of lemon is just perfect - very subtle, but just enough to point up the butteriness. It's a tie for the Cream Cheese Pound Cake I recipe on this site. Different, in that it doesn't have the tang that cream cheese imparts, but equally good. Served with a puree of fresh strawberries sweetened with (yup- you guessed it!) Splenda.
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