I have baked exclusively GF for seven years since my celiac diagnosis, having tried numerous cake recipes from various gf product sites and popular gf bloggers and by far, this cake recipe is far superior to any other that I've tried. I used a fluted pan but otherwise followed the recipe exactly as written. The result was a beautiful cake that reminded me of what cakes looked and tasted like in my pre-gf baking days. My family agreed that the texture was fluffy and that the recipe produced a sturdy, tall cake most reminiscent of a gluten-containing cake. The lemon flavor was delightful but not overpowering and the glaze was a refreshing addition to what was an already perfect cake. In the spirit of testing how adaptable this recipe could be, I then also used this same cake recipe as a base for a chocolate chip pound cake (substituting only chocolate chips for the lemon zest but keeping the remaining ingredients the same) and again, the results were consistent and the cake was fabulous. This recipe is now and will remain a family favorite!

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