Reviewed: Mar. 28, 2012

I used this recipe to make gluten free vegan orange cupcakes. Swap all purpose for your favorite GF blend flour and OJ instead of milk, shortening for butter, 1/3 cup applesauce for the egg and its an allergy friendly treat for everyone!

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Reviewer:

bailechica3

Reviewed: Mar. 19, 2012

Great recipe =) Nice and moist, and good for cupcakes too. The only modification that I make is adding 3 tsp of lemon essence into the cake batter, rather than 1 tsp (as we prefer the flavor to be stronger).

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Reviewer:

Bethany

Reviewed: Feb. 19, 2012

This cake is delicious ! I used a gluten free all purpose flour. You can use 1 tsp vanilla extract and 2 tsp lemon extract to make up for the "pasty" flavor some gluten free flours have. I always top my poundcakes off with a powdered sugar glaze....this cake is a winner !

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Reviewer:

cakefan

Reviewed: Jan. 26, 2012

The cake was yummy. I added some chopped candied cherries to the recipe for color. Lighter option to the typical pound cake!

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Reviewer:

jessica__utley

Cooking Level: Expert

Home Town: Cary, North Carolina, USA

Living In: Jacksonville, Florida, USA

Reviewed: Sep. 7, 2011

This cake is amazing, especially with a lemon glaze or vanilla frosting! Especially if you have trouble keeping eggs stocked in the fridge, I go through them faster than anything else I use

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Reviewer:

DenallaDrone

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011

I started making this before I realized I was out of lemon extract. I used 1/8 tsp or so of sweet orange oil instead and it was fantastic. (I just added a little bit at a time and then tasted the batter until it was orangey enough) It took about an hour to bake, but it came out perfectly. I added a lemon glaze made from pwd sugar and lemon juice, and served this at a cookout. Everyone loved it, both kids and adults.

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Reviewer:

aubreynl

Reviewed: Jun. 27, 2011

good texture, not too heavy but not light either. since i like a lemony cake, i reduced the milk to 3/4 cup and replaced with 1/4 cup lemon juice. i also put in the rind of 2 lemons. the cake was then lemony when it came out of the oven. but since i wanted it even more tart, i poured over some lemon juice+icing sugar mixture on top (juice of 2 lemons, then 4 to 5 tsp of icing sugar). i used trim milk to lessen the fat. next time i will also reduce the butter and see how that will go.

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Reviewer:

shinyhappy

Reviewed: Jun. 8, 2011

Not a bad recipe. I creamed the butter and sugar first, then added the egg and stirred it good, then the other moist ingredients, then added the dry to that. Also, I used 1/2 tbs of vanilla extract and the juice of one lemon (about 1/4 cup), no lemon extract because I didn't have any. It could've used a little more lemon juice probably, but it turned out good. I baked it for 50 min. and I coated the pan with sugar before pouring the batter in, and sprinkled sugar on top before baking- gave it a nice crust.

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Reviewer:

Raven

Cooking Level: Intermediate

Living In: Orange, Virginia, USA

Reviewed: May 25, 2011

Added lemon zest and did the glaze as suggested by another poster. Still didn't have enough lemon flavour for my taste but it was good none-the-less.

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Reviewer:

Lilysmommy

Cooking Level: Expert

Reviewed: May 5, 2011

This cake came out very dense and dry and while baking didn't brown at all. If I were to make this cake again, I'd cream the butter and sugar first, add the egg and then the dry ingredients, alternating with the milk, instead of the way it was suggested in the recipe. Also, all I could really taste was the butter. It's too bad that lemon cakes need lots of eggs, because this one-egg recipe definitely needs improvement.

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