Glazed Lemon Pound Cake

I’ve been going through my entries so far and I’ve noticed a trend: there’s an inverse relationship between the quality of my photos and how hungry I am. This next recipe is no exception. I totally should have sliced the cake so that you could see inside, but I was too excited to dig in.

I made this during Easter for dessert one evening. It’s a good pound cake that isn’t too sweet and has just the right level of lemon. I added some poppyseeds, out of habit. The cake was delicious–not heavy as pound cake can sometimes be.

The glaze turned out a little funny. The recipe called for three tablespoons of sugar to be mixed with lemon juice. As I’ve mentioned before, standard Dutch sugar has much larger grains than standard North American sugar, so I opted for icing sugar instead. The glaze wasn’t as thick as I would’ve liked, but it complimented the cake quite well.

Anyway, here it is: Glazed Lemon Pound Cake

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