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Excellent! I prepared this as a stack of mini-Bundt cakes. Like most other reviewers I thought the recipe on its own would not be lemony enough so I zested an entire lemon into the batter, added a few teaspoons of lemon juice, and frosted it with a frosting that also used fresh lemon juice. When life hands you a lemon -- make this cake! :)

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3 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Mar. 5, 2006

So easy to make and perfectly moist and delicious. I used a standard Bundt tube pan (baked for 35 minutes) and frosted it with a dark chocolate ganache. Excellent!

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5 users found this review helpful

Banana Chai Bread

Reviewed: Jan. 11, 2005

Very moist and tasty for a lowfat bread! I agree with everyone else, you have to brew the tea really strong or you can't taste the spices at all.

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1 user found this review helpful

Four Egg Yellow Cake

Reviewed: Jan. 11, 2005

I made it into about 36 cupcakes, and added a 12oz bag of semi-sweet chocolate chips to the batter before baking. They added a nice sweet touch to the cake, which isn't overwhelmingly sweet on its own. I can't wait to try this recipe as a layer cake.

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0 users found this review helpful

Classic Whole Wheat Bread

Reviewed: Jan. 11, 2005

The first time I made this bread, I tried to use all three cups of flour and it turned out way too dense. But every other time I've made it, I've used only two cups of flour and it's been delicious, light, and moist!

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4 users found this review helpful