u/Tigrari

A successful bake and a good reminder to check the errata sticky in advance! Happily I caught the wrong weight measure for the olive oil in the text.

I only had two ingredient notes/subs - I didn't have whole milk on hand, so I subbed a few tablespoons of half and half in and finished up the milk called for with 2%. It didn't seem to cause any issues. I'm also not sure if I had regular or Meyer lemons since they were from a neighbor's tree.

This makes a beautifully light cake that puffed up quite a bit (the bottom of my cake was more rounded than flat once it came out of the pan). Good notes on Claire's YT about carefully buttering and flouring the bundt pan, especially one with a lot of details. I got a nice, clean release.

I had giant lemons from a neighbor. In retrospect, looking at the shape, they might be Meyer lemons, but I'm not sure. I used the instructions for regular lemons because I thought that's what I had at first. Either way, it came out well. This is the second time I've made the cake and the amount of glaze to go over the cake seems insane and like it's just going to make a soggy mess. I went light on it the first time and this time I just went ahead and used it all. It did not make the cake soggy, it did give it a nice moistness and lemony flavor.

That being said, I didn't get the crystallized aspect from the sugar and I think I prefer the more intense lemony-ness of a thicker lemon/powdered sugar glaze, but this was still good.

I took the cake into work (smallish office) and only came back with a few pieces left, so it was definitely well received!