Inspired by PF's tasty looking pics and my success with the bread, I gave this one a shot today.
We're lemon-heads, too, so the super lemony-ness was a huge bonus. The cake is delicious. I decided to try the glaze with the rosemary that 4meandthem posted. And I used my bundt pan for the cake. My only bundt pan is a bit large so next time I make this I'll probably double the cake recipe to make a taller cake, but it didn't affect the taste at all!
I'm not convinced I did the glaze correctly as it took twice as much cornstarch to get it to thicken up and I wasn't sure how thick it was supposed to be. Also since I was using fresh squeezed lemons the glaze was super tart, so I added more sugar and an add'l tablespoon of corn syrup. Net result is that I have glaze left over (since my cake is a little smaller). But that's fine, I just saved it to drizzle over the slices after they've been cut.
Here was the final product:
The lemons I get here are pretty small, so I ended up using 3 lemons worth for the zest and it took 6 squeezed lemons to make the cup of juice for the glaze.