This 8" Italian lemon bundt cake is a new recipe and has marcarpone cheese folded into the batter for a delicate, moist crumb. Lots of lemon zest and juice in the cake, soaking syrup and drizzle make it extra puckery! Serve with fresh berries for breakfast or an afternoon coffee break. I slipped a sample into a recent customer's order and he sent me a note: "That lemon cake is unreal. Soooo good. My wife and I can’t stop eating it!!!!"