Simple to put together and as darned near close to perfect as can be created! I was aiming for maximum lemon flavor without using the glaze, so in place of Grand Marnier I used limoncello, which was right on target. This isn't what I'd describe as a true pound cake, which follows the 1:1:1 ratio (one pound each flour, sugar and eggs, with no leavening,) either in ingredients or texture. The crumb is far more delicate, and it's more airy than a traditional pound cake. It's actually a very refined, complex product. What it does share in common with a pound cake is how moist it is. Because of the baking powder, the moistness is there, with no trace of heaviness. Because I'm diabetic, I skipped the additional sugar that the glaze would have added, and it was never missed. The result was full of fresh lemon flavor. If you have limoncello, an Italian lemon liqueur (I always keep a bottle in the freezer. Makes a fabulous summer aperatif!) I heartily recommend using it in place of the Grand Marnier, which although most likely delicious too, lends an orange flavor. I aimed to underscore, not distract from, the lemony taste. Topped the cake with home made strawberry ice cream, and it was a dessert fit to make Escoffier weep!!
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Simple to put together and as darned near close to perfect as can be created! I was aiming for...