Thanks for this recipe! I made it for SO as part of her Mother's Day dinner and we both really liked it. It's a keeper.
I had to improvise because the lemons I was counting on for zest were rotten. I used a combination of lemon and limes for the zest.
Cake flour is a 'softer' flour than AP. It is lower in protein and, therefore, produces less gluten. This will result is a lighter, fluffier cake than the same recipe made with AP flour.
If you want to convert a recipe written for AP flour to cake flour, substitute 1 cup plus 2 tablespoons of cake flour for every cup of AP flour.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan