I've made this cake several times now, and I think it's perfect as written, although the use of fresh lemon juice and zest might be a good modification. My cakes were certainly not dry or hard, which suggests to me that some may have baked theirs too long -- I think 90 minutes @ 325 is the extreme. My oven is well calibrated, and I check the cake after 60 minutes. It's done when it begins to pull away from the sides of the pan. Also, it's important to cream the butter and sugar well, about 5 minutes on medium speed. The flour should be very gently mixed in about 1/3 at a time, only until it's barely incorporated before adding about 1/3 of the buttermilk, then repeating until it's all added. Over-mixing kills cakes! BTW, this is a huge cake, but it freezes well. We cut it in thirds and enjoy it for a couple of weeks, with slices of the frozen cake zapped in the microwave for a few seconds, then toasted in the toaster oven and served with vanilla ice cream. OINK!
p.s. Every time I make this cake I have to come back here and double check to make sure I correctly wrote down the amount of baking soda -- it is ¼ teaspoon.
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I've made this cake several times now, and I think it's perfect as written, although the use...