Mar 27, 2007
Okay, to be fair to this cake I am amending my original review, but am only increasing the rating to 4 stars because of the need to revise the recipe. I made this cake again with a few additions based on what others have suggested (1/8 tsp. lemon extract, 1 tsp. almond extract, and 1/2 tsp. salt). Those additions made a huge flavor improvement upon the original recipe. I found that this cake bakes up beautifully in several different sized cake pans, but didn't do as well in cupcake form. It is also very sweet (similar to cotton candy in taste) and very dense, but it cuts beautifully and stays moist for a couple of days. I can understand why others have described it as being Pound Cake-like, but that's not completely accurate.... pound cakes are indeed heavy and moist, but they also have an incredibly silky texture, and a delicately sweet buttery flavor that just melts in your mouth - this cake is nothing like a pound cake.
—PATRINCIA
