This week I learned that you can substitute 1 cup of all purpose flour for cake flour by replacing 2 Tbsp of the all purpose flour with 2 Tbsp of corn starch. So happy not to buy cake flour that I might never use again. I almost didn't bake this recipe because of the cake flour and the so-so reviews. But I thought if I skipped, it might make it too easy to skip again.
I decided to top the loaf with a mixture of the juice of 1 lemon and 1/4 c sugar. This was poured over the loaf when it was still hot in the pan. My cousin has a great recipe for lemon bread that includes this step and it really makes the bread.
My neighbors liked it. My son (my toughest critic) asked for another slice today. I liked the texture of the cake but the lemon taste wasn't as strong as I would have liked.