It’s so good!  You can trade off on the half and half...I suppose you could even use skim milk.  If you don’t have lemon zest, no biggie.  I don’t think this would be the same with margarine though.

I would think pretty much any fruit would work well with this.  It’s the cake that makes it, the fruit is a sweet aside.

I would probably try chopped, frozen, lightly sweetened cherries.  In fact, I think that might be the next way I make it.

Mr. P, I actually cook LOL.  Bare counters are for Better Homes & Gardens.  And people with maids.

I cook or bake or both nearly everyday.  I leave out my Kitchenaid, Cuisinart and blender.  I have a ton of cannisters...a mish-mash of old and new, pretty and not so pretty.  I use a depression glass candy dish to hold my butter.  I have an old set of copper cannisters that belonged to my husband’s grandmother.  I keep my salt in a piece of pottery a friend made for me which was supposed to be a handle-less tea cup.  I keep my measures hanging on the backsplash of my counters.

Crap, when you say it out loud, my counters are a mess!