I LOVE this recipe! I’ve made it twice so far and will be making it many more times. It makes a beautiful light-colored cake – doesn’t develop a brown crust on the outside at all. The texture is wonderfully moist, the flavor is delicious and – big bonus – it’s SO quick and simple to make. One caveat: you might want to make a small cake on the side because, even though it doesn’t contain leavening or even beaten egg white, it rises to completely fill the large classic bundt pan which leaves too-crunchy edges I had to trim off. Small price to pay for such a perfect cake, but you can avoid it by not using quite all the batter in one pan. It lends itself to any sort of glaze you might want to use, but is pretty perfect with just a sprinkle of confectioner’s sugar. Big hit for our Easter dessert this year and I’m sharing it with all the bakers I know.