I am new to this site and I saw your cake and it looks delicious. I wanted to ask, what kind of icing did you use? It looks like it goes well with this cake and I don't want to use a store bought icing and ruin the cake. Do you mind sharing?
I am going to have to completely and totally disagree with you. The flavoring isn't what made the cake blah, it was the cake. It just didn't have a strong flavor. It was blah. The flavor of a cake usually comes from the fat, and there wasn't much fat in this cake. Lemon zest is not going to detract from the flavor of a cake, its only going to add. I added the lemon simple syrup to give the cake more taste b/c it didn't have an enough. Although I am not a professional baker anymore, I am professionally trained and I have a little bit of an idea of what I'm doing.
I tried a simple alcohol based simple syrup with this recipe and it did not turn out well, way to moist. We enjoyed it just as written, both as a layer cake and as cupcakes.
I'm excited to get in the kitchen and make this. I was wondering though what it would taste like if I added Pumpkin puree? I was originally looking for a pumpkin coffee cake recipe but they all call for yellow cake mix box and I would much rather make from scratch. Any suggestions? Thanks!!!
I can't believe a simple yellow cake can get such rave reviews. Now I have to try this recipe as well. Will try over this coming holiday weekend.
I totally agree. One of my biggest pet peeves is when someone asks me for a recipe, and they substitute mayor important ingredients, and then wonder why it didn't come out great. It's more than just a pet peeve, it's what George Carlin called a psychotic f^cking hatred.
Try it the original way first, then after you've done it right the first time, you can screw it up all you want the second time around.
I've made this cake SEVERAL times, and it is perfect. I totally believe that a recipe should be tried exactly as is, unless you really know what you're doing.
Since I've made this a few times, I'm going to make it into a moist and fluffy Strawberry cake this weekend with white chocolate and cream cheese frosting.
I have removed the egg whites and cooked this cake with egg yolks only...AMAZING!
If you eat wheat flour only, this cake works well with this recipe.
Please give it a try.
Follow directions unless you know what your doing!
did you hit the "view all" photos at the top of the page?
this is a great home cook recipe.
have you tried it as yet?
it's a super cake/cupcake with just about any filling and/or icing
To me it all depends on the type of diabetic your friend it. I'm type 2 but at a controlled level with pills, thankfully no insulin needed yet! I hate needles. If your friend isn't going to consume the entire cake in one sitting and has the diabetes under control there is no reason to substitute anything. But, if the cake is for one person or they haven't got control...try some of these ideas. BUT before doing anything, check with your friend and make sure the doctor has approved use of sugar substitutes for their use.
Vanilla extract. Add 1/2 teaspoon of vanilla extract for every 1/2 cup of sugar substitute used in a recipe to enhance flavor. For the best quality and flavor, choose pure vanilla extract. This one is what I've found to be the best.
Agave Syrup. Agave syrup tends to brown baked goods quicker, so you have to maintain the right temperature while using agave syrup as one of the sugar substitutes in baking. To use agave syrup instead of sugar, use the following amount.
Whole milk is the best but I have in a pinch used 1 cup skim milk and a few tablespoons of melted butter (unsalted) with good results.
That said I have no clue if it will work with this recipe or not.
Next time you grocery shop pick up a few cans of evaporated milk (full fat type).
Mix it at a half/half ratio as a sub for whole milk.
If you have leftovers use it at for mashed potatos or dilute and make a bunch of pancakes or waffles and freeze them.
Great for school day breakfasts.