This is quite possibly the best scratch made cake that has come out of my oven. I baked it in a bundt pan for a little under and hour and it was really, really delicious. I followed the advice of juicing and zesting two lemons into a large measuring cup and pouring the milk in to equal 1 1/2 cups. Let it sit for 5 minutes to get a little funky (like buttermilk) and added the oil and eggs to the same cup. It seemed that there were mixed reviews on the icing so I looked at some other recipes similar to this one and came up with this concoction: juice and zest from one lemon, about a cup of powdered sugar (depends on how much juice you get out of the lemon), a tbl of melted butter, and a tbl of water. Don't be scared by the watery glaze!! It is meant to soak into the bread like a simple syrup, NOT pour over the sides in thick lovely mounds. I also poked the top of the cake with a toothpick (after I turned it out to cool) all over the place to facilitate the "soak." I was left with a really nice crunchy, sugary layer on the outside of the cake and an uncredibly moist, tender, pleasingly dense cake on the inside with lemon everywhere! No extracts or artificial flavorings in this cake and it was absolutely fantastic.
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This is quite possibly the best scratch made cake that has come out of my oven. I baked it in...