This is a fantastic recipe! Honestly, the cake does not rise too high, but the crumb is moist and dense, sort of like a wedding cake consistency. Yum! I made a few changes. I substituted 1/2 cup fresh lemon juice for 1/2 cup of the milk in the cake recipe. I also used Crisco and butter flavoring instead of butter, and Egg Beaters instead of eggs. I also added 2 tablespoons of lemon zest. For the frosting, I substituted Crisco and butter flavoring for the butter, and fresh lemon juice for the milk. I also added 1 tablespoon of lemon zest. I added more milk (1 tablespoon at a time)until the frosting reached the right consistency. I used Polaner's sugar-free fruit preserves instead of the lemon filling. Blackberry works well.
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