My cake-baking-obsessed sister referred me to this recipe as an 'easy cake that's hard to mess up'.

It was easy to make, as promised (at least if you have a stand mixer and use genuinely room-temperature ingredients), but found this cake as written to be too sweet for an adult palate.

If I make it again, since I suspect that the sugar in the cake itself is required for structural/chemistry of cooking reasons I won't mess with the actual cake ratios. I will likely halve the glaze and skip the icing entirely.

I used King Arthur organic unbleached flour, Sunkist lemons (from a bag, not Meyer, probably "Lisbon" lemons), Raley's almond flour, Raley's pure cane sugars, clover unsalted butter, clover large brown eggs, aluminum free baking powder, fine sea salt. All measurements were by weight except the salt and baking powder.

Nordicware non-stick orange-colored bundt pan required 50 minutes at (nominally/un-calibrated) 350°F oven.

Since the cake is lemony even without the glaze, I may try the same recipe later with a glaze based on strained blackberry or strawberry juice instead of most of the lemon juice, adjusting the tartness and sweetness with lemon and sugar to account for the inherent sweetness of the berries. I suspect a glaze (of some kind) is a good hedge for moisture correction if you accidentally over bake it a little so I don't want to completely leave it off

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