Don't make the cake yet!

Heh.
I forgot to tell you that I used a different glaze..

Pierre Herme's Lemon Cream
1 cup sugar
zest of 3 lemons
4 eggs
3/4 cup freshly squeezed lemon juice
2 sticks butter, cut into 1 inch pieces, softened

Make a water bath by putting a saucepan of water over heat to simmer and placing a metal bowl over, without the bottom touching the water. Rub the sugar and lemon zest with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.
Cook the mixture over the water bath, whisking constantly until the cream reaches 180 degrees. It can take up to 10 minutes.
Once the cream reaches 180 (your whisk will leave ribbon tracks in the cream),remove the cream off the heat and put it into a blender. Let the cream cool to 140.
Add in the butter and process until perfectly smooth.
Pour into a container, cover and refrigerate until ready to use.

(that's the real cream one)
I used this one:
For the Meyer Lemon Cream:

1 cup sugar
zest of 3 Meyer lemons
4 eggs
1 cup freshly squeezed lemon juice
1 Tb gelatin, softened in 3 Tbs water
1 stick butter, cut into 1 inch pieces, softened

This is really more like a filling for a swiss roll but it still worked!
It's because I made the swiss roll first..and had a lot of filling left. So I used it on the cake as a glaze. I first poked holes into the cake and warmed up the creme slightly and poured it over.
This one has gelatin and less butter. I guess in hindsight I should have used the first recipe, but..as I said, it was leftover from the roll.

Ok..now you can make the cake! :)