Before I spent the 11 bucks on a microplane lemon zester, this was the kind of recipe I would have loathed. I used to hate zesting lemons and this recipe with the zest of 3 large lemons would have killed me without my zester wizard. If you don't have one of these, run, don't walk, to get one. You will take on recipes with lemon zest with a smile.
This recipe was easy and straight forward, but I did have some baking issues. I made a bonehead move of not lowering the temp on my oven to 325 since I was using a dark pan. As a result, the outsides baked faster than the inside and I had to bake the cake 70 minutes to get the cake done on the inside. This of course resulted in a somewhat dry cake. But that hasn't stopped me from eating it. Since I had 1/2 cup of cream leftover, I used it to make the ice cream from BWJ on page 411 (minus the cinnamon). That was very tasty.
I forgot to bring my eggs to room temp - so I put them in a glass of lukewarm water for a quick solution. Notice my hero - the microplane lemon zester!
Out of the oven!
With some homemade ice cream. That helped to moisten my dry cake.