This recipe turned out amazing (though admittedly I subbed some vegetable oil for half the butter because I find it generally makes better, moister cakes). Lovely and lemony. Question that is no fault whatsoever of this recipe: does anyone know what in the world is going on with icing sugar generally?? It all tastes absolutely disgusting to me now. Every brand. I know I’m not the only one because I see all kinds of baking and culinary forums on this! It’s gotten to the point where I have to pass on beautiful glazes and icings like this one entirely because they would just RUIN my cake or buns or cookies with the taste of like ... laundry detergent or plasticky chemical taste (really can’t describe it but that’s the closest I can get). It’s driving me crazy, as I love a good glaze! :(

• Reply