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I wanted something not too sweet and so I made this. It really fit the bill and was delicious. Thanks Anke for the delightful recipe. I'll certainly make it again! Nancy
Wonderful moist cake. I substituted orange juice and zest for the lemon extract and made 2 loaf cakes instead of using the tube pan. I might try adding cranberries or something interesting in the future. Thanks for posting.
Nice moist and light cake. Didn't have any lemon extract so used grated rind of a lemon and orange, great citrus taste. This is also a good basic recipe that could be adapted to lots of different flavours.
This was a good moist cake. And really light and fluffy. I did substitute the lemon extract for juice from a whole lemon, and i gratted the orange zest into the cake mixture. I didn't have lemon extract at home. The outcome was good, gave it a really nice fragrance AND added flavour to the cake. Easy must try cake. Dad gave it two thumbs up. And that is a tough compliment to get.
I was looking for a desert to use up some buttermilk and this was perfect! I followed Miraklegirl's suggestion of making two loaf cakes, which I dusted with sugar. Instead of the lemon extract I used coconut extract for a different taste. We will definitely be making this again soon changing different extract flavors for different cakes.
This was very good and very easy with a great flavor. Due to dietary restrictions, I used King Arthurs Gluten-free flour and it turned out so tasty that no one in my family could tell it was gf. Thanks for posting!
This recipe makes a very nice pound cake - moist, nice crumb, not too sweet. I substituted Splenda sugar blend for the sugar. I am not fond of lemon extract, so I omitted it and doubled the vanilla. This would be good with any citrus zest as well.
Baked it a 9 x 13 pan and served it with sweetened strawberries over the top. Yum! Thanks for sharing!
This is so easy and delicious. I made it in two loaf pans, also cooked at 325 degrees for an hour. Absolutely fabulous. I already made it twice! :)