I made this cake for a practice wedding cake-3 tiers 2 cakes each of 12in, 9 in and 6 in. I put it together and iced it and had the couple-my brother and his fiance-come over the next afternoon to have a tasting. The consistency is just like a pound cake. I added 1/8tsp lemon extract, 1/4tsp almond extract and the full tbsp of vanilla extract and it was SOOO delicious. This batch makes 2 9inch rounds, or a 12 inch round or 1 9 inch rounds and 2 6 inch rounds. The thing I didn't like about the cake was that it tended to get hard overnight. This is something you would have to bake the day of-not the day before. It was nice and moist the day of, but the next day it was harder to cut into and didn't hold as much moisture as I would have hoped. The next day it was worse. All in all it was a very good cake, baked easily, pretty easy recipe. But they're looking for more of a fluffy-less dense, cake for their wedding. Great pound cake though.
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I made this cake for a practice wedding cake-3 tiers 2 cakes each of 12in, 9 in and 6 in. I...