Bake the cake in a 10″ bundt/tube pan and dust with confectioner’s sugar. Enjoy as a light, fluffy tea-cake. Or, bake in a traditional 10″ x 3″ round cake pan and frost with Lemon Cream-Cheese Frosting. (Alternatively divide cake batter in two 8″ x 2″ round cake pans. Double the frosting ingredients, place one cake bottom-side up, spread top with half the frosting. Top with remaining cake; frost top, then sides.)