This recipe is a classic and if made properly, it should not come out like cornbread. I did add an extra egg yolk and 1/2 tsp. of almond extract to the vanilla (for a little more flavor). If your cake is coming out dry and like "cornbread", you are likely not using cake flour and you are not softening the butter and whipping it with the sugar until very fluffy. Be sure and use large sized eggs also. If your palate is only used to box cake mixes, this recipe will seem heavy and dense, but it shouldn't come out like cornbread if executed properly. One other tip, be sure your eggs are at room temperature and your butter is very soft - basics for good baking. Good luck and don't dismiss this recipe.
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