I made this recipe into cupcakes for Mother's Day and served them with strawberries and blueberries and a tiny touch of very lightly sweetened whipped cream. They were a hit. I found the cake batter a little too thick and a little less lemon flavored than I had hoped for, so I thinned the batter with about 1/2 C. of fresh lemon juice (nice to have lemons on the tree in the yard!). Definitely a keeper recipe!

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