This cake gets its citrus flavor from fresh lemon peel and juice. But it can easily be adapted for different tastes-omit the lemon peel, juice and food coloring (and use vanilla yogurt) for a classic vanilla flavor, or sub in coffee for the juice and switch to coffee yogurt for a cappuccino cake. I found this recipe in Family Circle magazine. I have not tried this cake. I'm posting this recipe for safe keeping. I do not plan to make the frosting.