When one of my favorite cooks on this site loved this recipe with a full cup of oil, I used the full cup. And, the only thing I did do differently was to throw a half lemon in my food processor (since it was out for the zucchini) rather than juicing and zesting a lemon for the lemon ingredients - I ultimately had 1/4 C of lemon contents, the same as the recipe requires. The cake is light and flavorful, but it does not need a full cup of oil! My oil was new (I used canola) and although it doesn't have an oily taste, it is too wet after 60 mins of baking in a 10 cup bundt pan. It is fully baked, but I feel that 2/3 or 3/4 C oil would be just fine in the future. I will make this again with that one change. The lemon flavor is great using this process - it's from another recipe on this site.
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When one of my favorite cooks on this site loved this recipe with a full cup of oil, I used...