Reviewed: Jan. 2, 2013

cake tastes okay. nothing special. but after making it twice it sticks in the pans no matter what I did. I greased liberally, I floured and greased, in nice, heavy duty non sick pans and it stuck Badly both times. it is an easy cake for my kids to help with making since it' s made differently than most recipes, but I will not make it again. there are better recipes on here.

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Reviewer:

JYHICKS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Port Orchard, Washington, USA

Reviewed: Aug. 17, 2012

I used this as a base for my recipe and tweaked it quite a bit and it turned out really good. I used 1/2 cup butter (your could use shortening like the recipe states), 1 1/2 cup white sugar, 4 egg whites, 2tsp vanilla, 2 cups of flour, 1 tsp salt, 1/2tbsp of baking soda (no baking powder), reduced the milk to 3/4 cup and used 3/4 cup of sourcream. First I whipped butter and the sugar together. added the egg whites 1 at a time. incorporating each after each addition. Then I whipped the batter on high for 2-3 minutes until nice a fluffy. Then mixed in the vanilla. In a separate bowl I combined the flour, salt and baking soda. I alternately added the flour mixture with the sourcream, incorporating each addition before adding the next. I scalded the milk and slowly added it to the batter. looking forward to tweaking it more for different flavors!

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Reviewer:

chelle

Cooking Level: Intermediate

Reviewed: Oct. 17, 2011

Can t understand some of the problems encountered with this simple cake I do suggest you use cake flour (sifted before measuring) which gives a lighter texture. Also you will need to add about 2 tbsp. more.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 20, 2011

Used ingredients just as the recipe specified, but baked a little differently because I was making a multiple-layer cake. I creamed the sugar, shortening and milk before adding the flour, so as not to develop too much gluten and make it tough. Then I split the batter into 3 portions (by weight) and baked in three 9-inch pans for 13 minutes at 365. Greased and liberally floured the pans and my cakes all came out with no problems at all. Delicious! My hard-to-please hubby said it was very moist, and we both ate it up.

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Reviewer:

Keri

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 15, 2011

We too had to make a cake for family bday, but cake is too small, weird cornbread like texture, stuck to pan even though I greased and floured. Very Dissappointed, but will use this cake in a triffle instead. I say dont waste your time on this one...

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Reviewer:

Italiank's

Reviewed: Oct. 18, 2010

I love lemon! Lemonade, lemon bars, and of corse lemon cake! but i have to give a big thumbs down on the format (sorry tomboy) but as for taste delish!

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Reviewer:

Romper

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

I followed the recipe exactly, and had the same problem as another reviewer - the cake stuck to the pan. Maybe try greasing and flour - but I tossed the recipe and will try a different one. (My rating is for the cake, not the filling. I was using a chocolate filling.)

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Reviewer:

Stella67

Reviewed: Aug. 6, 2010

This cake was very light and tasted great. I followed the recipe exactly as written. The only reason I gave it four stars was that I had problems with it sticking to the cake pan, as others described. I would probably use wax paper if I made it again.

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Reviewer:

caitlincvv

Reviewed: Feb. 23, 2010

This cake tasted very good. HOWEVER: 1. It stuck even to wax paper! 2. The batter was a weird consistancy and looked curdled. 3. It was terribly crumbly. It did not stay in one peice. 4. It was overly sweet. So if looks don't matter this is a good cake for you!

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Reviewer:

food

Reviewed: Feb. 17, 2010

was very crumby but I added a few tablespoons of raspberry jam to the batter to add a touch of flavor. I did not make it with the lemon filling, I used the brownie frosting found on this website. I will try making this again without the jam to see if it is still crumby. Tasted very good though!

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