I love the sharpness of lemon and I love cake so these two go well together to made a luscious moist lemon cake. This cake is moist but it is not heavy and it tastes fantastic too. It is a favourite with my family. The cakes can be iced, either with a frosting or a light white icing. I tend to make a simple flavoured icing to drizzle over the cakes and allow to set.
Lemons come in all different sizes so if you are unsure of how much lemon to use, put some in and then taste the mix, the raw mixture should taste lemony. If it is too sharp then add some extra caster sugar before pouring/spooning into tins. Everyone will have different preferences over the amount of lemon so trial and error is best.
If the cake comes out quite sharp, you can counteract the sharpness with a sweet icing or you can serve it with a cream or a custard as a pudding.