I am giving this recipe 3 stars because I just made it and had to make several adjustments. My changes were: I added lemon zest, doubled the amount of lemon extract and omitted the nutmeg. (I wanted a really lemony cake!) The baking took about one hour. I then made a lemon glaze from powder sugar, milk and lemon extract, which I poured over the cake after it had cooled for about 15 minutes. I poured the glaze in several coatings/phases so that it was thicker each time. The ends of the cake were rather dry and crumbled like bread, as others have described. However, the rest of the cake was actually moist. Overall, it is very good with milk or coffee. :)
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I am giving this recipe 3 stars because I just made it and had to make several adjustments. My...