Lisa Covert

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!!