Do not, I repeat, do not, be intimidated by the liquid consistency of the glaze! I think the appropriate word to call it would be 'syrup' actually, instead of glaze, as it is far more viscous than ordinary glazes are, and does not set up crustily over the top of the cake. Instead, it is absorbed into the lemon cake and results in a wonderfully moist, lemon-infused cake. Plus, with this syrup, you never have to worry about lack of lemon-ness, like others who have altered the glaze complained, because the lemon juice in the glaze ensures plenty of lemon flavour. I would recommend you to follow the original recipe first, because I did and it came out beautifully - the only thing I changed, like some other reviewers did too, was to butter the bundt pan and dust it with ICING sugar, not normal granulated/caster sugar. This made cake release an easy feat, and the cake came out beautifully. I do think that it tastes better the day AFTER it is made - my suspicions are that it absorbs moisture from the air and becomes much more flavourful and moist. Thumbs up for a great cake!
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Do not, I repeat, do not, be intimidated by the liquid consistency of the glaze! I think the...