My grandmother, Gay Lee, would make this lemon cake in a bundt pan with a simple icing on top once the cake was out of the oven. Her icing is a bit different than mine. For Grandmother's icing: ⅓ C orange juice, 2 Tbsp, water, 2 Tbsp butter, 2 C. confectioners sugar ( for corn free: 1 tsp cream of tartar to 1 C. sugar, blend in a food processor). This cake is so good, it might only last a few minutes!