Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.

This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extra-puckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.

1 to 1½ hours, plus chilling and resting 

25 minutes, plus chilling and churning

30 minutes, plus at least 20 hours’ rising

1 hour, plus steeping and chilling

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