A very moist cake. I added a tsp. of lemon extract, a tblsp. of fresh lemon juice, and the zest of one lemon to both the cake batter and the frosting. If you are looking for a cake with a "zing," this is not it. It is a very light lemon flavor. I did the bundt cake method. If you do that also, be sure to grease and flour your bundt pan generously. Allow the bundt pan to cool on a cooling rack for no more than 5 minutes, and flip the cake onto your serving platter while it is still hot. Instead of a wooden spoon, I used a drinking straw to make numerous holes all over the top and sides of the cake. Use a hand mixer to make the frosting almost to a pudding consistency. I sprinkled lavender sugar over the top right before serving, which was very pretty. I'm looking forward to trying all the different flavor combos suggested in other reviews.
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A very moist cake. I added a tsp. of lemon extract, a tblsp. of fresh lemon juice, and the...