Reviewed: Jul. 8, 2009

This was very good...but it must be eaten fast! You have to stick it in the fridge no later than 2 days after baking it, or the bread will go bad and it tastes awful. The fridge might also dry it out a little bit, but warm it up and spread some butter on it and...oh boy, watch out!!

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mtngrl547

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Reviewed: Oct. 7, 2007

This was a delicious sarting base... I made it a bit healthier by using 1 cup whole wheat pastry flour + 1/2 cup almond flour (finely ground almonds really) and 1 cup all-purpose flour. I also used unhydrogenated margarine (Becel) in place of butter and 2% Evaporated Milk for more flavor. Everything else stayed the same and the cake turned out fabulous!!

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vicky_m

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Reviewed: Mar. 25, 2007

This is an incredibly moist cake with just the right sweetness. You really can't believe it's light! The only change I made was to add 4 T. of fresh lemon juice & 4 T. of lemon zest to the batter. This made the lemon taste stronger. The glaze is just right, it's important to pour it on after the 2nd set of "cooling" so that it hardens. I served the cake warm at a family Sunday dinner and it disappeared very quickly! Great recipe, thanks for submitting it!

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