My mom requested a lemon cake using the lemons from the very productive tree at home, and so this afternoon I decided to bake two: one for my mom, and one as a birthday present for a friend. I was planning on making the same
lemon pound cake I made recently, but healthiness took precedence this time, so instead of going the butter cake route I fell back on an equally tried-and-true lemon yogurt cake
recipe from Ina Garten.
Of course, I couldn't resist making two modifications, one being my usual reduce-the-sugar-by-about-25%, and the other being the use of 2/3 cup of lemon zest instead of a measly 4 teaspoons. I realize that 2/3 cup may sound excessive, but the pound cake recipe had worked so well with 1/3 cup of zest in the one loaf, and I figured people would be unlikely to complain that their lemon cakes were too lemony.
