I was looking for a moist lemon cake I could make ahead of time to keep in the freezer for pot lucks and church suppers. This one filled the bill perfectly. The only changes I made were to add one teaspoon lemon extract to the batter and to bake in a tube pan instead of the loaf pan. I also followed another reviewer's advice and creamed my butter and sugar extremely well. The result was the light, moist, wonderfully flavorful cake I was looking for. The only thing I will change in the future is the baking time. Using a tube pan, I baked the cake for a full 60 minutes. Next time I will start checking it at about 50-55 minutes.

Reviewed On: Jul. 10, 2011