The most important comment I can make about this recipe is that the frosting recipe is not nearly enough to fill and frost this 3-layer giant! As soon as it was mixed up I knew I'd be in for trouble, so I just kept dumping powdered sugar, butter and juice in the bowl until I had the desired amount and consistency--very frustrating. My guess is that I made another half recipe, and my recommendation is to double the frosting! This is one, big cake! Other than that, I can find nothing to criticize about this recipe. The cake is moist, fluffy and refreshingly citrusy. I knew it would be moist when I noticed the 1/4 cup shortening in the recipe, as butter cakes, while flavorful, have a tendency to be dry. The little bit of shortening called for in this recipe handily took care of that issue! Since there is only lemon extract in the cake itself, this recipe could easily be suited and adapted to a basic yellow cake or to adding other flavorings. The frosting is beautiful--buttery good, lightly citrus and showy with it's flecks of lemon and orange zest. This is not only one of the finest yellow butter cake recipes I've ever made, it is also very impressive. I'd stay statuesque is a good way of describing it, a real show stopper. (Just don't forget to double the frosting!)
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