That is the brightest and zippiest of lemon desserts and is an ideal last-minute addition for your Easter dessert unfold, as it may be assembled and baked in not up to an hour—and when you tuck it into the freezer in short to temporarily convey it right down to room temp post-bake, you’ll be serving it quickly after that. Bitter cream is superb right here, because it supplies moisture and tenderness to the cake and its tang performs so scrumptiously with lemon. And there may be loads of lemon packed into this little cutie, each within the type of zest and juice and a tiny little bit of (not obligatory) lemon extract. Cake flour makes for the lightest and maximum refined of crumbs, and the candy but pucker-inducing glaze is the easiest final touch that zestily shatters with each and every scrumptious chunk.