Variations & Tips
For a stronger citrus punch, replace 2 to 3 tablespoons of the milk with freshly squeezed lemon juice and add an extra teaspoon of lemon zest. If you like a more pronounced tang, drizzle the cooled cake with a simple lemon syrup made by simmering equal parts lemon juice and sugar until just dissolved, then spoon it over the surface and let it soak in for 10 to 15 minutes before serving. For a slightly lighter texture, you can use 2% milk instead of whole milk, though whole milk gives the richest, most custardy crumb. A white cake mix can stand in for yellow if that’s what you have on hand; it will give a paler, slightly more delicate cake. To dress it up for a brunch or shower, top each slice with a dollop of whipped cream and a few fresh berries. If you prefer a frosted finish instead of powdered sugar, beat together 4 ounces of softened cream cheese, 2 tablespoons softened butter, 1 1/2 cups powdered sugar, a pinch of salt, and 1 to 2 tablespoons milk or cream plus a little lemon zest, then spread it over the cooled cake in loose swirls to echo the rustic, uneven look of the baked surface.
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