Many thanks to my longtime reader Karen Tannenbaum for inspiring the recipe. The cake keeps well for days on the countertop, and it freezes well, too. Before deciding which pans to use, please see the notes at the bottom of the recipe. The cake can be made in a Bundt pan or two 8½ x 4½-inch loaf pans. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. This lemon pound cake is the ultimate dessert for lemon lovers. Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.
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