I am trying new cake recipe: Sweet tea lemon cake

[yellowdogintexas]

5. I am glad I read the reviews of the recipe; doing so gave me a better outcome

Most of the negative comments were about the moisture level in the result, and complaints about the cake taking too long to get done in the middle. This made the outer portions too dry.

The solution is to either bake it in layers , bake a single 8 inch layer separately, or fill about a dozen small cupcake tins and then use the remaining batter in the 9 x 13 pan. I opted for the cupcakes which allowed us to sample it before it went out the door. I also substituted Crisco for 1/2 cup of the butter (oil would also work) .

The extra lemon in the frosting is a great touch. If I make it again I will add lemon to the cake batter instead of lemon extract, probably juice of 2 lemons with zest substituted for part of the tea. I think it would boost the flavor.