The texture of this cake is a definite 5 stars; however, the shortening is really difficult to cut through to actually get some flavor into the cake. The fact that the sugar amount was cut from the traditional pound cake recipe that I use in my family, which is an equal measure of sugar and flour (thus you'd need an extra 1/2c of sugar here, if not more to account for the shortening), caused the flavor to take a real hit. I strongly suggest using 3 cups of flour. I'd also do two tsp of vanilla and 1/4-1/2 tsp of almond with 1/4-1/2 tsp lemon. Also, I'd definitely go with the other reviewer's suggestion to use butter-flavored shortening. Maybe a tsp of fresh lemon or some zest in lieu of lemon extract would cut through the shortening taste nicely as well.
I just can't emphasize the gap between the excellent texture and the less than stellar flavor in this cake. I actually did sour cream as a sub for milk, since I was out of milk, and that worked very well.
Something a bit off-putting is that this cake comes out pretty white. Don't look for a browned top. Just wait for a springy top.
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The texture of this cake is a definite 5 stars; however, the shortening is really difficult to...