This recipe is delicious! BUT there is a trick to making it - make it the day before you plan on serving. The first time I made it, it was a tad dry. The second time, I made it the day before I was taking it to a family gathering. Oh my stars! Letting it sit for a day made such a difference! The cake was so moist and had the texture of the pound cake my grandmother made. A couple of notes about this recipe is to watch the bake time. I have a gas oven and the cake was done in an hour and 10 minutes. I did not use lemon zest nor did I use the lavender icing. I did a simple icing of a cup of powdered sugar, a little lemon juice and a little vanilla flavoring . I also didn't have vanilla bean paste, so I used 2 tsp of vanilla flavoring in the cake.