Looks great, PJ! Can't wait to make this lemon bundt for my mother-in-law's birthday celebration this weekend. I was wondering if you thought Fiori di Sicilia would be a nice addition to the batter. Would a half teaspoon be enough or should I go with a whole teaspoon? Would the lemon zest need to be reduced at all? I received the Fiori di Sicilia for a gift this Christmas and I haven't baked with it yet. Thanks!

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