This moist lemon cake is satisfying on its own, but is heavenly topped with a mix of blueberries, blackberries and strawberries. Made without butter, and using just a fraction of the oil found in similar recipes, the cake keeps beautifully because it is bathed in tangy lemon syrup. It travels well, too, making it ideal for carrying to picnics and potlucks.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.