Thanks! I bake a lot, and have noticed that the majority of lemon cake recipes I've seen call for a similar glaze. I'm really just trying to keep the sugar at a minimum, since we like to have a little treat after dinner, and enjoy things that are a bit tart. I'll have to try using the lemon oil, next time. For now I'll just cut the sugar in the batter back by 25%, to offset that in the glaze. By the way, my mom used to make a pound cake recipe, for showers, from "The Joy of Cooking," that had you divide the batter into thirds, coloring each either green, pink, or yellow, and then arranging the slices on a platter. I'm sure you could do that with this cake, for a pretty party presentation.

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