This is a keeper. I put the cornstarch trick to test. And I used fresh lemon juice instead of vanilla. The zest of the lemon also. I just added powdered sugar to the remaining juice to glaze the warm cake. YUM! I was finally proud of something that came out of my kitchen. I truly impressed myself :) Thank you very much.

This is a very similar recipe that I have used for many years and a favorite of everyone. I often substitute different liqueurs or emulsions for the extract that has made this even better. My mother always made her own cake flour, which I also do easily by removing 1 tablespoon of flour from each cup and adding 1 tablespoon of corn starch in its place and sifting 5 or six times. This is the most important part of producing that light airy consistency for your recipes.

This was my first time making this cake. I used cake flour but i didnt sift it. Im not sure what the difference is? This cake was DELiCIOUS. Thank you for sharing

Its a great recipe but I sub the vanilla for almond and it was just as good

Increased the butter to 3.5 sticks; product turned out moist and good; maybe 1/2 cup more sugar would have made it perfect; but overall pretty good.

tasty awesome bravo

I made this cake and subed lemon extract and lemon zest OMG it was wonderful and the best cake I have made in years. Thank you for posting this