Update on Lemon Cake!

Okay, this stuff is really good. I used fresh lemons for the lemon zest and bottled lemon juice for the buttermilk/lemon juice combo which is added to the batter. I skipped the lemon and sugar syrup that Ina suggests that you pour on the cake but I did keep the confectioner's sugar glaze (though I only drizzled it on top-- didn't want the cake to be too sugary!) I used the parchment paper to line the pan as Ina suggested and it made it super easy to remove the cake from the pan. Suggestions/changes? Only that next time I might add some poppy seeds to the batter--but really this was super easy and very, very tasty!