I followed a recipe found online and when I tasted the cake it tasted like egg. Has anyone had this problem? Please help! Here is the recipe I used:
3 cups of flour
1 package vanilla pudding
3 tsp baking powder
1/2 tsp salt
2 1/2 sticks butter
2 cups sugar
1 cup milk
6 eggs
vanilla
lemon zest
you may have used larger eggs than what is required in the receipe. I would reduce it to 4 eggs.
Sounds like a recipe for a white cake to me... It probably requires 6 egg whites only. Usually you can use 3 whole eggs instead, if you don't mind the cake not being super white. HTH.
The above mentioned notion of too many whole eggs may be the issue. But aside from that, how much vanilla did you use? The recipe doesn't indicate an amount. One of the main purposes of vanilla, and the reason you see it in almost every baked goods recipe, is to balance/hide/cut the taste of the eggs. This is why, even in say an almond cake, it'll never call for just almond extract. It almost always also calls for vanilla.
The above mentioned notion of too many whole eggs may be the issue. But aside from that, how much vanilla did you use? The recipe doesn't indicate an amount. One of the main purposes of vanilla, and the reason you see it in almost every baked goods recipe, is to balance/hide/cut the taste of the eggs. This is why, even in say an almond cake, it'll never call for just almond extract. It almost always also calls for vanilla.
I never knew that! Thanks!!
The above mentioned notion of too many whole eggs may be the issue. But aside from that, how much vanilla did you use? The recipe doesn't indicate an amount. One of the main purposes of vanilla, and the reason you see it in almost every baked goods recipe, is to balance/hide/cut the taste of the eggs. This is why, even in say an almond cake, it'll never call for just almond extract. It almost always also calls for vanilla.
Thank you, artscallion, for the new thing I learned on CC today! 
VERY interesting!!!
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