Last week, my son Michael was nervous about taking the New York State English Language tests so the night before, I promised him I’d bake his favorite lemon muffins the next day. But, while he was in school, I decided to exceed his expectations and so I opted to recreate this spring lemon cake instead. It was surprisingly easy to make with ingredients I already had in my kitchen so I will definitely be making this light and refreshing dessert again. In fact, I’m thinking of serving it on Easter which I just happen to be hosting this year. I tweaked the icing recipe by substituting low fat cream cheese in lieu of butter because I should warn you, it’s really hard to stop at one slice!