I've always considered Ina Garten's Lemon Pound Cake (made here in bundt form) one of the best five cakes on earth, and I still do, but this round gave me trouble. The lemon juice did not wish to absorb into the cake, pooling mostly in the plate below, even when I pricked the cake all over with a toothpick. I couldn't get the glaze thick enough to avoid the icky semi-tranluscent look, and you can see more than one layer's attempt here. And finally, I could NOT get that glazed cake off the rack and the glaze got cracked in the moving process and also, we lost a tiny chunk from the bottom. Ecch.
As for the taste, the only one of these three things that actually mattered was the lemon juice - I missed that extra, tart moisture inside.