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Have made this cake often over the years and always turns out well. I make it EXACTLY as written otherwise I would not be ab le to rate it. It is very versatile and makes a nice base for a strawberry shortcake. Also good sandwiched together with chocolate icing or substitute almond or lemon flavoring for a change. The possibilities are endless.
Very Nice and Easy too! To make this a little healthier I used: white whole wheat flour, 1/4 cup sugar with 1 cup Splenda granular, margarine, and 1% milk. It turned out soft with a nice crumb and mellow flavor. I enjoyed this cut in half and layered with a lemon mousse and sliced freshed strawberries and topped with lemon curd. Yum! Made for the Please Review tag game.
This is really good. it was moist and delicious. I used strawberry yogurt instead of the 1/3 cup of milk and there was a smll undertaste of it. I also used chunkc of banana from a small banana to give it that banana bread taste and it sort of worked. Next time I'll puree the banana to even it out in the batter.
This is really light and moist. I agree that with the earlier reviewer that it was almost angel-food like. I used 1 cup Splenda and 1/4 cup sugar, and subbed cherry extract for the vanilla, and added some red food coloring. Served without frosting, but with a dollop of low-fat vanilla yogurt. Reminds me of the cakes my grandma made back in the '50's.
Yummy! The only problem I had was it stuck to my non stick pan! GO figure. I should have known since it doesn't have much oil in it. Next time I'll be sure to line the pan with waxed paper. This cake is definitely yummy! I think next time I'll be making an upside down cake with this recipe! Thanks for posting Puppitypup!
I agree completely that this is a very versatile cake. We loved it as a desert, but it was also good in the morning with coffee. My whole family loved it. I didn't use icing, but I can see that it would add something to it. It had almost an angel food cake-type taste to it. I will make this again, Thanks Julie!