Anyone have a recipe for a lemon cake with a large, moist crumb? I've been trying off-and-on for years to replicate a lemon cake my husband ate at a tiny village taverna in Greece during our honeymoon (not a Greek-style cake, more like a bundt cake) and it seems I can never get its texture quite right. Unfortunately I didn't eat any of said cake myself, and my husband's not good at describing texture, so I'm kind of shooting in the dark. All I know is I've tried lemon pound cake, lemon chiffon cake, lemon tealoaf cake, lemon layer cake, lemon-poppyseed cake, and lemon bundt cake (which EVERYONE swooned over except him
), and each time he says, "This tastes great, but the texture's just not like the one in Greece," which according to him was "almost like carrot cake" in texture. I do vaguely remember
looking at that cake and thinking it looked to me like a somewhat rustic version of lemon-poppyseed cake only minus the poppyseeds--moister and shaggier than usual, definitely not a fine delicate crumb. No frosting, though there might've been a light glaze. I don't know if maybe they used liquid sweetener or oil or some kind of puree in it (though wouldn't those things shout down the lemon flavor?), or what. Anyone have any ideas?