The cake itself contains three tablespoons of lemon zest and 1/4 cup of lemon juice, making it super lemony. You actually beat the lemon zest and the sugar in the bowl of a stand mixer to release the lemon flavor in the zest. Some of this sugary lemon zest is reserved to sprinkle over the delicious glaze on this cake, and the rest is beaten into the butter until the mixture is light and fluffy.
