Rose Levy Beranbaum's Lemon Poppyseed Pound Cake
Cookbook
Page 670
Cuisine: North American
Course: Desserts
Reviews
1 reviews,
average rating 5.0 / 5
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A lovely cake either for dessert (I like it during the holidays as the lemony kick makes a nice contrast to all the cinnamon-y, nutmeg-y, nutty flavors characteristic of the season). Also great as a late-afternoon tea cake any time of year. As it is a syrup-infused cake, it needs to be made at least 24 hours before it is served.