This recipe, on the other hand, will impress. It is a divine triple layer, glazed, and iced, multi-citrus cake. Lemon, lime, and orange zest are used to flavour the cake, and cream cheese adds the rich-sour taste to the icing. One problem is, who has three round cake tins? Although it may be possible to put double the batter in one cake tin, and then split that layer in half, getting it to cook all the way through that double-thick batter is another issue. Instead I used a slightly smaller, flat-bottomed ceramic bowl to cook the third layer, which resulted in this topsy-tirvy looking creation. The icing was also a challenge to spread, but would have probably been much easier if the glaze had hardened on the top and sides of the cake first. Three stars, three bars.
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