Mmmm, yummy! I only gave it four stars instead of five because it's not as tasty as my mother-in-law's white flour lemon cake, but it is definitely better for you. I do admit, it's not fair comparing anything I bake with whole wheat to anything she bakes with white flour. It came out surprisingly light, and mine wasn't too dry. I added extra lemon zest, and it has a really lovely flavour. The only problem is I'm tempted to eat more because it's "healthy"!
I really liked the lemon in this, but it came out on the dry side, compared with other low fat and whole wheat baked goods I have made. I did use my stand up mixer, but thought it wasn't necessary, the eggs don't really get to the pale yellow stage with the oil and lemon juice in it. The glaze is a must on this, and does give it more moisture. Spreading a little Smart Balance on it helps too.
This worked like a dream the very 1st time I made it. I had to substitute semi complete for complete flour but it was still a complete hit with my friends. Thanks for this great recipe.