This was so yummy -- just what I was looking for. I usually never mess with recipes on the first try, especially 5 star ones, but I had some buttermilk I wanted to use up so I substituted milk for buttermilk and I used 1 1/2 cups. After putting it in the oven I became worried that I had wrecked the cake by using too much liquid, but I was wrong. It came out of the oven after about 85 minutes and it was wonderful! I love the subtle tangy kick from buttermilk and it seemed like just the right ammount. My only dislike about this was the bottom crust was a little crisp for me, but the cake itself was so good. I also omitted the glaze, it really doesn't need it. I may make this again and I would use butter and/or maple extract instead of the lemon just to change things up a bit.
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This was so yummy -- just what I was looking for. I usually never mess with recipes on the...