This tart and tangy lemon cake comes together with just a few dishes, no mixers or other fancy equipment and no creaming. A touch of corn starch in the dry ingredients lightens up the cake, emulating the results you may get from using cake flour, but you can replace the corn starch with flour. Poking the hot-out-of-the-oven cake all over with a toothpick and drizzling it with mouth-puckering syrup keeps the crumb moist and pleasingly lemony. The white glaze is a perfect blank canvas for your favorite decorations, from curly strips of zest to fresh fruit or dried rose petals.