About this recipe: Soured cream adds a lightly tangy creaminess to this classic lemon vanilla sponge cake. Serve with fresh strawberries or drizzle lightly with a lemon or vanilla glaze for a moist and gorgeous sweet treat.
Instead of a 25cm tube cake tin, you can bake this cake in three 23cm round cake tins, or two 900g loaf tins. Adjust baking time as necessary.
this cake is easy to make and has a good flavor however, if you find it a bit dry add powdered sugar and butter together over low heat until you get a buttery glaze add a little lemon extract if you wish,and pour over warm cake. example; 1cup p.sugar to 1/3 cup butter but make it simple make as little or as much glaze to your cake as you wish . - 16 May 2003 (Review from Allrecipes US | Canada)
This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro - 10 Jan 2007 (Review from Allrecipes US | Canada)
This is a lovely recipe! I did not have any butter flavoured shortening, so I just used butter and it turned out fine. I added a tad more lemon extract also then what was called for. I halved the recipe and put it in a bundt pan instead of a tube pan. The glaze I used consisted of melted butter, confectioner's sugar, milk and lemon extract. Will definately make again! - 07 Jul 2009 (Review from Allrecipes US | Canada)