*Instead of, (or in addition to) the sprinkle of confectioner's sugar on top, you can make a lemon icing to drizzle over the cake. To make the icing, mix 1 cup confectioner's sugar with lemon juice (from the lemon you've already zested from the recipe) and a splash of vanilla extract until desired drizzling consistency. It won't take a lot of juice to make the icing. Start by adding a couple of teaspoons of the juice, and then continue to add until you get the thickness you want. I think a thicker consistency is best so that it doesn't get lost amongst the crumbs.
*If you don't have a springform pan, you can bake this in a regular pan, just insure you use one deep enough to hold the batter. I think 3" is best.
*I find it takes too long to allow sour cream and milk to come completely to room temperature by themselves. For this recipe, I whisk the two together and allow to sit at room temperature for 30 minutes. Then, I use the microwave to take the chill off for about 10 seconds. Stir, then check. If the mixture is still cool, I'll give it another 10 seconds or just enough to bring it to room temperature. If it's cold, it will resolidify the butter in the cake batter. If it's warm it will melt the butter. You can just use the microwave to bring the mixture to temperature, but I prefer to take it out of the refrigerator for a bit to give it a head start. See blog post for more tips on speeding up the process of getting your ingredients to room temperature.
*It's not mandatory to toss the berries in flour. I did this step to reduce the risk of the berries sinking, though many claim it's not worth it and you'll get the same results if you skip this step. I don't use the flour method when I make muffins, but was concerned about what would happen in an entire cake. It only takes a few seconds, so I did it. It's your choice.
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