Meh....
Cake texture was a bit 'gluey' and it was pretty tasteless. Not enough lemon zest and too sweet. I was going to reduce the sugar, but it does have 80g lemon juice, so I thought it may need it.
I made it as I thought it looked interesting. I used potato starch and macadamia oil as I don't use grape seed oil. I could taste the oil, so if I did make this again, I'd use half melted butter and half oil. I'd also beat the eggs first and add in everything else later.
It does make a large cake, so you need a large Bundt tin and it cracks on top, as shown in the photo in the book.
Linked JD
