Reviewed: Mar. 5, 2012

I made this recipe into a bunt cake and baked it an hour. I also added a tsp of Almond extract. It turned out golden; I topped it with a quick and easy lemon glaze. The whole thing came out perfect; a nice basic cake. Lemon Glazed* 1/3 cup lemon juice 2 cups confectioners' sugar 2 tablespoons butter, melted 1 tablespoon water From Allrecipies Lemon Glazed Cake

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Reviewer:

eyockey3

Cooking Level: Expert

Living In: Everett, Washington, USA

Reviewed: Feb. 19, 2012

I made this cake today - wanted something sweet - it was just the thing I needed. Great texture, moist, and good taste that you can put any frosting/topping on. This will be my GO TO recipe. The only thing I did differently was with the egg whites. I don't have a beater to stiffen egg whites so I added the sugar to them and whipped it by hand for a minute or so after it was blended, then added it to the mixture. Also, I don't have round baking pans. It made a 9x12 rectangle and an 8x5 oval pan, so it is a large amount. I think next time I will cut the recipe in half. I live along. :-) But, tomorrow the seniors at our Coffee Shop will love it. Thanks bunches for the recipe!!!!!!!!!!!

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Reviewer:

Nana Sue

Cooking Level: Intermediate

Living In: East York, Ontario, Canada

Reviewed: Dec. 15, 2011

Followed exactly on the recipe. Just sprinkled chopped almonds and chocolate chips on top for extra flavor. My mum's favorite. Will definitely bake it again. Two thumbs up!

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Reviewer:

Ayu

Cooking Level: Expert

Reviewed: Jun. 13, 2011

Made this in a rented house kitchen using what was available in the pantry, no scales, no measuring cups, unrefined course grained sugar, very little butter and scaled it down to use just 2 eggs. Even leaving out the vanilla, using twice the amount of baking powder, using a glass and estimating the amounts, this cake came out lovely and moist, very light also. The oven didn't have a temperature gage (either high, medium or low) so baked in on low for 30 min (I was told anything higher than low in the holiday gas oven would guarantee to burn food. It was too light and airy to cut in half to make a cake but... I stewed 2 sliced peaches in some water and unrefined sugar and poured the resulting syrup over the cake. I then spread it with strawberry jam and topped it with the sliced peaches. Everyone loved this make-shift dessert. I'll use this recipe again.

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Reviewer:

Isabelle

Reviewed: Mar. 19, 2011

This is a very good, very easy recipe. I baked mini cupcakes, for about 7-8 minutes, till just done. The kids LOVED them.

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Reviewer:

metread

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Cooking Level: Intermediate

Living In: Pineville, Louisiana, USA

Reviewed: Feb. 20, 2011

The first time I've ever baked a yellow cake from scratch that tasted good. (Truthfully its only the second time I've ever baked a yellow cake from scratch...). I added 1/4 tsp of almond extract and a dash rum extract in addition to the vanilla for some extra punch. I also did cheat and added some (a small box) instant pudding to the mix for increased moistness. The batter is REALLY thick and pasty before adding the whites. I thought I had done something wrong, but once I folded (not stirred!) in the whites it seemed better. And baked up perfectly. This is light and fluffy for a scratch cake, but a bit denser than a boxed cake. It tastes much more homemade and "real" then cakes loaded with hydrogenated oils.

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Reviewer:

franybanany

Reviewed: Feb. 13, 2011

Nice, easy recipe. Good in place of any boxed yellow mix. We made it both with separating eggs and not separating, and it came out fine both times. We did add 1 teaspoon salt to recipe. And, by the way, 36 servings means it makes 36 cupcakes.

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Reviewer:

Abby Z.

Cooking Level: Expert

Living In: Leonia, New Jersey, USA

Reviewed: Feb. 5, 2011

This is my all-time favorite yellow cake recipe! It's moist and delicious. This cake is so tasty that it doesn't need frosting...it's that good! I substituted 1/2 cup Crisco shortening and 1/2 cup butter, rather than a full cup of butter (to save money).

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