This is an incredibly moist cake with just the right sweetness. You really can't believe it's light! The only change I made was to add 4 T. of fresh lemon juice & 4 T. of lemon zest to the batter. This made the lemon taste stronger. The glaze is just right, it's important to pour it on after the 2nd set of "cooling" so that it hardens. I served the cake warm at a family Sunday dinner and it disappeared very quickly! Great recipe, thanks for submitting it!

Reviewed On: Mar. 25, 2007