I happily brought it to Sunday dinner last night. I swapped the shortening for butter and the lemon extract (my bottle was dry!) for lemon juice. It has a nice crust, was moist inside, and would be great paired with just about anything. I chose raspberries and peaches.
I love cakes like this. Thank you Sara!
p.s. My cake was done baking after an hour, not the hour and 15 minutes that is called for in the recipe.
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Sounds just like my recipe for my lemon buttermilk pound cake. I love that cake!
ReplyDeleteSo glad you liked it! Every time I make it, I have to give some away or else I'll eat every piece myself :)
ReplyDeleteSounds so good. Thank you, Sara and Stephanie!
ReplyDeleteyou must have fantastic self control! If I baked as much as you I would weight 300lbs!
ReplyDeleteIt is so yummy. Good ol' Aunt Jessie produced a winner! ;)
ReplyDeleteWow, all your desserts look so amazing. You should open a bakery. You could call it barefoot in the kitchen even. I would go every day.
ReplyDeleteIt's been so long since I've taken the time to read blogs and I've missed so much!
ReplyDeleteSo here we go:
Happy belated birthday to you, pretty lady! I hope it was lovely.
Congratulations to your Oliver on his big day. Owen will be baptized early next month and is so excited he can hardly stand it.
This cake will be made this week. I have a weakness for cake and lemon so it's really not a question of if, just when.
Happy almost fall! xo.