Great recipe, will make it again!
The cake is very moist and the lemon flavor really comes through. I had about 2 pints of blueberries, so I added some blueberries in the middle of the cake with a few toasted pine nuts. I thought the pine nuts would offer a little textural contrast. On top of the berries that topped the batter, I added a sweet buttery crunch top. I also baked the snack cake in a 12"L x 4"W x 3"H metal loaf pan, for ease of service. I didn't have buttermilk, so I used whole milk and a few tablespoons of buttermilk powder.