This was my first time making yellow cake from scratch. It was a bit dense, not really light as I wanted it. It also sunk in the middle and tasted a bit egg-y for me. I did cream the shortening and sugar for 5 minutes, beat in the eggs one by one, and kept the milk and eggs at room temperature. Maybe it was because I continued to use the mixer after the dry was added. I do see how other reviewers could relate this to cornbread - while it does not taste like corn bread, the consistency was very similar. Other people liked it, but I think I will be trying another yellow cake recipe in the future.
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This was my first time making yellow cake from scratch. It was a bit dense, not really light...