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.
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?