First of all, have you made this cake and is it great---e.g. birthday-cake worthy?
Second of all, would it go well with lemon ice cream (it's got lemon zest in it)?
Or should I just stick with Medrich's advice and top it with whipped cream and fruit which has been marinated in Vin Santo?
The person I'm making it for doesn't like cake frosting, so I liked the idea of this elegant cake which can stand on its own, or with a complementary topping that is not frosting.