This light and golden lemon sponge is enhanced by just a hint of vanilla, nutmeg and mace spice. Golden syrup gives a depth of sweetness and the result is a lovely soft, moist and delicious tea cake.
Yum! This cake is a welcome change to the drizzle I usually make. Less citrusy, more subtle flavour. Easy to make, I added lemon zest too. Delicious and thanks for the recipe!😊 - 25 Aug 2013
I had high hopes, based on previous comments, that this would taste like Sara Lee's. Although it's a decent pound cake, it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day, I hoped that it would somehow resemble Sara Lee's the next day. - 26 Oct 2001 (Review from Allrecipes US | Canada)
Well, I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly, I can't imagine it was that. Also, the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes, and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK", some wouldn't eat it. I think you should look elsewhere. Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings, or something.) - 30 Mar 2003 (Review from Allrecipes US | Canada)