Wonderful, Nandita! Don’t worry too much about browning, this can be flour dependant. The point is, you accurately dialed in when the cake was done, which is the most important part.
So glad you enjoyed it – and when is a little extra lemon zest ever a bad thing, right? Please enjoy a slice for me!

It’s amazing how a cake with no fruits, no whipped cream, no “filling” can be so summery! I agree 100% with you, it just has this brightness that screams good weather 🙂

So glad you enjoy the recipe, Claire!

I’m really intrigued as to what could be happening, Bernardine… I want to solve this mystery with you. I haven’t had any other complaints about clumping, nor have I had it happen myself. But it’s happening, so let’s figure it out 🙂

Question – after baking, do you notice any clumps or dry pockets of flour, or are they gone? Small little clumps are generally ok, like with a pancake batter… But large clumps would be an issue.

Sorry, I haven’t responded til now, today I made the cake again and again I had a hard time getting the clumps out. I weighed everything. Funny that nobody has complained about the clumping of the dough.

While I was passing everything through a sieve, I remembered it again.

Wow, Xhulja, such kind words! I love when one of my recipes is considered worthy of making again. I really appreciate you letting me know.