I've made this a few times. It's the dryest texture point cake I've ever made, but the inside remains moist & has a unique chewy texture. Recently I made Cupcakes with it. I cut out the middles & filled with a lemon fluff from the Italian Lemon Cream cake recipe & then glazed them with the Glaze recipe on Aunt Edna's? Glazed Lemon Pound Cake. DEVINE!!
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.