I took a look at other commenters' suggestions and dialed down the baking powder to 2 tsp. I also noted several comments about how quickly the cake dried out. I tried substituting part of the whipping cream (1/4 c) with some canola oil, so there was 2 1/4 cups of whipping cream instead of 2 1/2. It seems to have made a difference, but I may adjust it a bit further and add a slightly more oil next time I make this. The crumb is still a bit drier than I like.
That being said, this is a nice change from some of the eggy truck tires I've been making in yellow/golden cakes from scratch. Nice light taste and texture and it's a very easy and painless cake to prepare.
I recommend you serve this the day you make it and not to let it stay in the pan any longer than 10 minutes or so while cooling.
Keep an eye on the cooking time. In my oven, 20 minutes wasn't quite long enough but I think 25 minutes was just a smidge too long.
I will be making it again -- I only gave it a 3-star rating because I modified the recipe a bit. (It drives me crazy whenever someone rates something 5 stars but it's based on the massive changes they made, not the recipe as it is on the site!)
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I took a look at other commenters' suggestions and dialed down the baking powder to 2 tsp. I...