Mary Helen Taylor Cobb
I tried this recipe. I was going to make it as listed but realized I was short on flour and out of butter. I ended up subbing 1/2 cup of whole wheat flour (King Arthur) and using the olive oil I had by the stove. I am not sure if my subs are the reason but I feel the recipe was saltier than I like. Next time I will just add a bit less salt. The cakes were soft and fluffy, no weird taste from the baking powder, browned nicely and had a good rise. Overall I will make these again just maybe with less salt or a dash of vanilla. Seems like this would be a great base recipe for more adventurous flavors.