First time I made it added too much lemon zest (turns out there is such a thing) from two large lemons and just made it bitter. Got better at it with practice and used a round tin differently to loaf in the recipe. Worked a treat and had plenty of room for the drizzle. Once cooled I cut it in half lengthways and added my own buttercream between the layers for an additional extra sweetness. Make sure to pit the drizzle of lemon juice and sugar on just as you get it out of the oven and really hot. Cools to make that crisp top (lemon from a bottle makes it even sweeter, very nice and what I did myself) .
