https://www.lacucinaitaliana.com/trends/healthy-food/how-to-cook-water-cake-no-eggs-no-milk-no-butterSo I made this cake yesterday and liked the flavor, could have used more lemon so many the zest of 2 lemons or some fresh squeezed lemon juice in place of the OJ.
The problem was that I could not find Italian 00 flour so subbed in all purpose flour so I think it was a little heavier than it should have been. Wondering if cake flour would work better? Or if there is another way to lighten it up?