Exactly right, Diane. Salted butter usually has about 1/4 teaspoon of salt per stick, so you can reduce the salt to 1/2 teaspoon if you use salted butter. This cake has a robust lemon flavor, but if you really would like to add the juice of the lemons you zest, you can use the lemon juice in place of some of the milk in the recipe (up to 1/4 cup). Happy baking! Kye@KAF

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