This recipe was very easy to follow. After reading the reviews, I made a few changes. I used self-rising flour, added an extra 1/2c of sugar, and 1-1/2tsp of vanilla & 1/2tsp of lemon. The edges were thick and delicious and the cake was nice and moist. My family & I loved this cake! I'll definitely be making it again!
Such a great recipe! I used 2 T of lemon juice in place of the lemon extract and topped it with a lemon glaze (1/4 c of sugar melted into the juice of one lemon) and it tastes great!! Next time I'll try less time in the oven, I had some trouble getting the cake out of the pan.
Super easy recipe! I'd read some of the other reviews and added some lemon juice to the recipe and it turned out fabulous. I also only baked it for an hour, and it was perfection! Thank you for sharing this great recipe.
I used a regular loaf pan and as a result, it developed a serious crust. It also took longer to cook completely. Next time, and I will be making it again, I will use a bundt pan. I also switched up the extracts, using 1 1/2 teaspoons almond and just a half a teaspoon of vanilla. Great flavor
Disappointed. I don't know what happened, but mine came out like a brick and was dry and tasteless. I am not an experienced baker, so I presume that I made major mistakes along the way. I'll try again and see what happens.
Not as lemony as I had hoped, but still a great tasting cake! I used a couple of dashes of extra sugar and at least a tablespoon of lemon juice but next time I'll be sure to add plenty more of both. I could probably make it taste lemony with a sweet lemon glaze over it. Definitely worth another try though just based on the texture!
Very nice flavor and texture! I used vanilla and almond extracts and margerine in place of butter. (Word of advice make sure you place the cake pan on at least the middle rack and have ample room. I placed mine in the smaller oven of my double oven and it rose and touched the heating element.) I baked it in a loaf pan. Hubby enjoyed this cake also!