Perfect pound cake texture and flavor. I followed the recipe almost exactly with just a few changes and suggestions. I took another reviewer's advice and cut the sugar to 2 1/2 cups - probably didn't make a difference. For the glaze, I used fresh squeezed lemon juice instead of water and didn't bother with the lemon flavoring in the glaze. Took the warnings about sticking and used a heavy coating of Crisco and flour. After cooling for 10 minutes, I removed the cake from the side pan, but left it on the tube part. Poured the glaze on (It sank right into the flat cracked top.) and refrigerated the cake overnight. The cake lifted right off (after sliding a knife under) when it was firm. Fabulous!
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Perfect pound cake texture and flavor. I followed the recipe almost exactly with just a few...