These are fantastic! I often make poundcake trifles, and now I'll be using this recipe to make the poundcake instead of buying frozen - it's worth the little extra work. For the lemon flavor, I did add the zest of one lemon along with the other ingredients - didn't find it to be too much, since the flavor is subtle. I did manage to get about 2 1/2 dozen cupcakes out of the recipe, and if I'd filled them higher it would have been messy. These are so rich, they don't really need a frosting, but I did make one out of reduced fat cream cheese and powdered sugar (with vanilla extract and a little water) - piped heart shapes on them. My children loved them and luckily I have enough (unfrosted ones) to freeze and serve later in the week.
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These are fantastic! I often make poundcake trifles, and now I'll be using this recipe to make...