Reviewed: Sep. 7, 2009

I was looking for a cake recipe I founded this one and made it....it had an awsome taste but the bad thing is that you dont need frosting for it because it is really sweet

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marcela09

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 4, 2007

a whole lotta cake for a whole lotta people... I put a layer of lemon curd and then used cream cheese frosting on top of that.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 8, 2006

I made this recipe for my husband's military class and they loved it! I will definitely make it again.

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Cynthia Van Kleeck

Cooking Level: Intermediate

Home Town: Belton, Missouri, USA

Living In: North Augusta, South Carolina, USA

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Reviewed: May 12, 2006

I'm not crazy about this recipe-- it tasted too eggy. Sorry.

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@lyssa

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Apr. 29, 2006

Amazing!

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smileyface

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2005

This cake was quite simple to make, tasted good. It was a little harder than the usual cake, but still good. It holds up to layering very well. I made it with a lightly sweetened whipped cream topping/filling and it was delicious. I also made one version with sliced fresh strawberries between layers with whipped cream, delicious! I'll probably try cake flour next time to see if it will lighten up the cake, but even if it doesn't I'll still make it again since it tastes good.

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YELLOWDUCKY4EVER

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Reviewed: Jul. 11, 2005

Yummy and easy Basic cake extra tasty I added lemon juice with the vanilla and brushed the top with a lemon sugar mixture I even threw in some blueberries on the top before I baked it

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CARRIE TAYLOR

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Reviewed: Jun. 5, 2005

I made this into a 9x13 sheet cake and cooked this for 30 minutes. It turned out golden and moist. I found an easy and quick yellow cake. Excellent with chocolate frosting.

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Chef Lea

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Reviewed: Dec. 17, 2001

This cake was very easy to make. I was very pleased how it turned out- until I tasted it....it tasted like cornbread. This is the first time one of my cakes has turned out tasting bad. I was very dissappointed- will not try this one again

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KIMLIKES2BAKE

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Reviewed: Dec. 1, 2001

This is a very moist and flavorful cake. Would work well with any type of frosting--perfect birthday cake basic. The only problem I had was with the amount of batter. The recipe states there is enough batter for six 9 inch round pans so I cut the recipe in half hoping to make a 3 layer cake. The halfed recipe barely made enough batter to make 2 skimpy 9 inch rounds. However the cake is so tasty I can't complain. My son could hardly wait until it was frosted.

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