The moistest, yummiest cake from mom, Hattie! She always made it, then taught me.
I'm always surprised when an old family recipe made many, many times doesn't turn out quite the way I'd expect. I followed this recipe to the letter, didn't get much of a rise, at 20 minutes the top and cake sides were overly browned, the bottom burned, and it stuck when I tried to get it out of the pan after sitting for 2 hours. Putting those things aside, it tasted good. It looked so pitiful that I sliced it, added a layer of SF lemon pudding, and topped with some sliced strawberries Putting those things aside, it tasted good. Just have to wonder if 425 is simply too high a temperature. I liked the taste of this well enough that I'm going to try it again at 375 and, hopefully, eliminate the issues that I had this time.
Read More I'm always surprised when an old family recipe made many, many times doesn't turn out quite the way I'd expect. I followed this recipe to the letter, didn't get much of a rise, at 20 minutes the top and cake sides were overly browned, the bottom burned, and it stuck when I tried to get it out of the pan after sitting for 2 hours. Putting those things aside, it tasted good. It looked so pitiful that I sliced it, added a layer of SF lemon pudding, and topped with some sliced strawberries Putting those things aside, it tasted good. Just have to wonder if 425 is simply too high a temperature. I liked the taste of this well enough that I'm going to try it again at 375 and, hopefully, eliminate the issues that I had this time.
I didn't get stiff peaks to form, although I spent 30-40 minutes trying. The cake sank while cooling and ended up only partially cooked in the middle. I didn't end up eating any so can't comment on the taste.
