I adore this cake. It’s plain, it’s simple, it doesn’t rise in any notable way, I was skeptical. But it’s beautiful, dense and fudgy and lemony. I modified the icing to use lemon juice rather than water and I wouldn’t change that. The idea of using warm water (in this case warm lemon juice) to help the process of smooshing the icing sugar is a good one. Important correction for future indulgences: the bake timing of 40 minutes given was too long for my oven and my cake tin. Check after 30, but 35 is probably about right. From Master…
