I'm giving it full stars because I didn't follow the directions, so I'll give it the benefit of the doubt and say any flaws were my fault. I creamed the butter and sugar together, as I've never seen butter CUT IN to a cake? Then added egg and extracts (plus zest and a bit of juice), then alternated milk and flour/baking powder/salt. I was a little leery when I finished the batter because it looked a little thick for cake-- almost very sticky wet cookie dough, not at all pourable. But I spooned it into the pan, and it was fine. It turned out okay, but even with zest wasn't at all lemony. And I wouldn't call it pound-cakey either-- it wasn't dense, it was a bit crumbly, and didn't have a very rich taste. It was a nice, faintly lemony regular cake that happened to be in a loaf pan. :P Cupcakes (with more lemon punch) might be the best use of this recipe?
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I'm giving it full stars because I didn't follow the directions, so I'll give it the benefit...