Lemon cake looks fab

Ooh la la...I couldn't find a lemon cake recipe that really hit the spot, so I used one of Ina Garten's and went from there. My changes included: using Meyers in place of regular lemons and a little bit more of both zest and juice than she called for; using St. Germain liqueur in place of vanilla extract; using half whole wheat pastry flour instead of 100% all-purpose; and adding in some crème fraîche to complement the buttermilk. I'm either going to make a powdered sugar-lemon juice glaze or a lemon-curd based icing of sorts to go on top. I have high hopes for this and hope it doesn't disappoint...will let you know!