This is a great moist cake recipe from the 1930s. It rises high in the ring tin and smells heavenly baking.
Once cooled, it was like a brick. - 20 Nov 2005 (Review from Allrecipes USA and Canada)
I was trying to come back to this recipe. I made it for my daughter's first birthday. I did exactly the way it was intended and it came out soo perfect. I was a little hesitant about 2 tbsps of lemon extract, but it was awesome!!! I doubled the recipes and it stayed moist for almost a whole week after. I will definitely be using this recipe again! Thanks! - 18 Jun 2008 (Review from Allrecipes USA and Canada)
I tried this b/c it was way easier and simpler than my other recipe - and it was sooo good! I like that it uses shortening (you can buy trans fat free shortening, and then you can feel good about using it!) which atays room temp and there's no planning to it. Baked up wonderfully in a bundt pan, cooled for 20 min. in the pan and flipped over. SO, SO pretty when you cut it. Delicious flavor. I did 3 T. of lemon juice in place of the 2 T. lemon extract b/c I was out. Great recipe!! - 15 Jul 2007 (Review from Allrecipes USA and Canada)