This is a great basic cake recipe. It can be eaten on its own, with icing or used in desserts such as trifle.
Formerly a professional baker, now retired, I can't resist "fooling around" with a great basic recipe, of which this one is GREAT! However, I changed the flavorings by using the juice AND zest of one large lemon, (No lemon extract- use the real thing!), two tsps. of pure vanilla extract, and, here's the real change, one and a half tsps. of ground cardamom. When the cake is still warm, remove from tube pan, and drizzle with a glaze:mix one cup powdered confectioner's sugar, with enough fresh lemon juice to be runny, ( a consistency like Elmer's glue ). These changes take Cathy's wonderful cake and transform it into a GREAT CAKE! Try it! - 20 Nov 2001 (Review from Allrecipes USA and Canada)
I thought this recipe was quite good. When making it the second time, I changed a few things. I added 1 stick of butter and 1/4 cup shortening. I also creamed the fats and sugar together for about 5 minutes. I used fresh lemon juice and lemon zest(1 large lemon. After reading the other reviews, noting that it may be a little dry, I added 1/2 cup sour cream. It turned out awesome!!! I will make it this way for now on. - 16 Oct 2007 (Review from Allrecipes USA and Canada)
Definitely an awesome cake. I tried this recipe yesterday, and it was DELICIOUS! I baked two cakes, one using a loaf pan and another one using a BUNDT pan. After reading some reviews, for one of them, I tried sprinkling some icing sugar on the pan after oiling it, and it did add a little caramelish-crunchy side to the cake that I liked. My bf prefers cake to be plain, so he prefered the other one (without sugar sprinkled). I also added two tsp of vanilla extract instead of one and I used real lemon juice And finally, I baked it for around 70 mins too, and it was perfect: the crust was a nice shade, and it was yummy! Am glad I tried this recipe) =UPDATE= I tried this recipe around 5-6 times already (all with great success!!)and I noticed a definite change in taste if I beat the butter and the sugar with an electric mixer and if I just mix the butter and sugar MANUALLY. When I beat it with a mixer, it tastes great but it is definitely BETTER if you beat the butter and the sugar with with a wooden spoon. It has a richer taste. Just make sure to beat it well (until the mixture is uniform). Since it's done manually, the sugar will not be creamed with the butter, but don't worry about it coz when it's cooked, there is no grainy texture or anything. Ah, and it tastes AWESOME with almond essence instead of vanilla - 27 Jun 2006 (Review from Allrecipes USA and Canada)