I came across this recipe and love it. I love lemon tasting food and this recipe delivers. It not only has lemon juice in the cake and glaze, but it also has lemon zest in the cake to give it that extra lemon zing. I used fresh organic lemons for my juice and zest. Nothing but the best I say! I have been taking this cake to my Farmers’ Market and have been getting a very positive response. I am excited and it is always fun to serve good food.
When making this recipe I used my farm fresh eggs, along with organic non-GMO white wheat flour, organic cane sugar, non-GMO baking powder, organic lemons and zest, kosher salt, raw milk from an Idaho small dairy that is licensed to sell raw milk, and blueberries I picked and froze myself. Mmmmmm!
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