Oh I love this little cake! I have made it many times, both frosted and plain, and it's always a winner. Unfortunately, while it's a great cake for allergy sufferers, and people with cholesterol issues, it's not a great choice for those of us on sodium restricted diets. At 150 mg. of sodium for 1/16 of the cake, it's a bit high - who could eat just 1/16 of this cake??? I'm wondering if there is any way to eliminate the baking soda and vinegar, and substitute baking powder instead. I'm referring to the Bakewell Cream Baking Powder which I purchase from your catalog regularly, which is extremely low sodium, and works very well indeed. In any case, Happy 225th Birthday! Long live the King!

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