I gave this 4 stars because I haven't tasted it yet, they just came out of the oven. I baked the two pans on separate levels, so the one on the bottom was done 20 minutes into baking, but I wasn't able to take it out sooner, and I got a dark brown crust on the sides(which I tried to avoid, it's always the mistake I have when baking cakes in floured pans). The other one came out looking good. I modified the frosting; I whipped up 1 1/3 c of all purpose cream, used 1/8 tsp lemon extract + 1 tsp water to substitute for the lemon juice. It came out nice and light, and I'm looking forward to frosting my cake later. For the cake, I didn't have any lemons at hand, so I just used more orange zest and mixed a bit of lemon extract with water for the lemon juice. Thanks for the recipe!
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I gave this 4 stars because I haven't tasted it yet, they just came out of the oven. I baked...