I don't know what either of the other reviewers are talking about. The sugar IS listed in cups, not teaspoons. My cake rose just fine. Plus, if you either reheat the cake pain in a sink of hot tap water for about 30 seconds and then tap it out, it comes out easily. To make it even easier, just use parchment to line the bottom of the cake pan before you butter and flour it. ANY good baker knows both of these tricks and I can only assume the other people who have reviewed the cake don't bake very often, or at least they don't bake cakes.
This recipe was exquisite, very lemony, and rich. If you don't like as much lemon, just use 1/4 cup milk in place of the lemon juice in the cake recipe and you'll essentially have a white cake to use with the lemon filling and glaze.
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I don't know what either of the other reviewers are talking about. The sugar IS listed in...