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Blueberry-Lemon Pound Cake
Excellent recipe! A few changes I made were to use "buttermilk" instead of regular milk by mixing 3/4c milk with 1/4c lemon juice. I added 1T vanilla, and increased the lemon zest to the zest of 3 lemons. I glazed it with 1/3c lemon juice mixed with 1/2c sugar by immediately poking holes in the bottom of the cake while it was in the pan after baking, then brushing glaze as well on the top after removing it from the pan. Outstanding cake!!!
19 users found this review helpful
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Reviewed On:
Aug. 17, 2008
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