I was unsure about making this recipe at first, thinking that we would eat a whole cake that consisted of 2 sticks of butter. Then I realized that this recipe was for 2 loaves, and I felt much better about consuming a single-stick-of-butter loaf, no problem. These Glazed Lemon Pound Cakes came out perfect, literally. That does not normally happen when I bake; usually it's undercooked and doughy, or overcooked and burnt around the edges. I would like to think that I am just becoming a master chef, but I think it's more likely that this recipe has been perfected and anyone can achieve amazing, impressive results. I ended up freezing the 2nd loaf so that we have a treat on-hand over the next few weeks (plus I have heard from a few cake-specialist that freezing a cake will actually make it more moist, not that this was lacking tenderness in the least bit). We enjoyed a slice (ok, 2 slices) for dessert and another for breakfast with our coffee. A perfect, versatile treat.
Stephanie
we might have to try that one.
ReplyDeleteyou had d laughing out loud at the only one stick of butter comment.
haha! well, it is the holiday season afterall...;)
ReplyDelete