I only gave it four because I took on a lot of the suggestions. I used lemon pudding instead of Gelatin, Simply Lemonade in stead of apricot nectar and added 1/4 cup of sour cream as suggested for moisture. I did cook it on 345 for 55 minutes and only beat the igredients until they were incorporated, which was only about a minute and a half. I doubled the glaze as suggested and used the Simply Lemonade again instead of lemon juice as I was afraid it would be to acidic. Tje only problem I had was getting the cake out of the pan. I would recommend taking it out just as the the glaze sets of not a little bit before. Once the glaze hardened it was stuck. I know it was not stuck before I put it in the pan because when adding the glaze and tipping the pan the cake was actually wiggling. The cake was excellent. It tasted just like it was from the bakery which my husband loved. Dark crust and very heavy, which means good pound cake, and it couldn't be more moist! My husband has already had two pieces and said it was really good....so that is huge! I have only been trying to find the right recipe for 7 years! THANKY YOU!
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I only gave it four because I took on a lot of the suggestions. I used lemon pudding instead...