This delicious citrus pound cake is even better on the second day, after the lemon juice glaze has soaked into the cake. Sealed tightly, leftover cake can be stored and enjoyed for as long as a week or two (if it lasts that long).This recipe is from Marion Brown's Southern Cookbook by Marion Brown (University of North Carolina Press, 1968) and was originally published in The Morning Call.
This classic recipe makes a deliciously rich pound cake that keeps very well. Top it with powdered sugar, fresh berries and ice cream, or enjoy it all on its own. Any way you serve this one, it's a winner.This recipe is from Better Homes and Gardens magazine and was originally published in The Baltimore Sun.
If you love pound cakes, you're going to love it even more with booze inside of it. This recipe has bourbon and liqueur soaked cherries mixed into the batter, then an orange-flavored glaze covering it.This recipe is by Stacey Ballis and was originally published in the Chicago Tribune.
Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, VA., used this recipe, along with carrot cake, when making his own wedding cake.Click here to see Should I Make My Own Wedding Cake?