Thanks.

I just tried this & all went well until the glaze. I followed the instructions, but it ended up thick & gloppy - too thick to try brushing & not a good consistency for pouring. It really made a mess of the cake. I left it for a good while, then went back & warmed up the remaining glaze enough to get it out of the pan, put it in a pyrex measuring cup & microwaved it until it would flow a bit. I poured this over the first attempt a glazing. It still did not give it a good glaze. Any ideas would be appreciated. I've made other glazes with lemon juice & powdered sugar, etc. Couldn't I just use powdered sugar, water & Crown Royal for a glaze?

I just received the two recipes below in my email. Think they sound interesting. Sara Lee Pound Cake Author: CopyKat Recipes Prep time: 15 minutes Cook time: 45 minutes Serves: 10 Sara Lee Pound cake was one of my first recipes at CopyKat.com, after reading the ingredients on the package; I set out to re-create this famous pound cake just like the original. 1/4 pound or 1stick unsalted butter 3/4 cup sugar 3 eggs 1 cup cake flour 2 tablespoons dry powdered milk 1 tablespoon corn syrup Juice of half a small lemon 1/4 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon nutmeg 1/2 teaspoon baking powder 1/4 teaspoon mace (optional) Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this. Triple Coconut Pound Cake 2 cups flour 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 stick (1/2 cup) unsalted butter at room temperature 1 cup sugar 2 large eggs, at room temperature 1/2 cup evaporated milk or coconut milk 1/2 tsp vanilla extract 1 tsp coconut extract 1 cup sweetened shredded coconut plus more for garnish for the glaze 1 heaping cup confectioner's sugar milk, cream or coconut milk to thin 1/2 tsp coconut extract Set oven to 350F Whisk together the flours, baking powder, baking soda, and salt. Set aside. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.

I've been away for a couple days visiting friends with my husband. Now back home, and back to squeezing and freezing lemon juice and making candied peel. I made them bigger this time, and I'm going to try to dip them in semi sweet chocolate. . Tomorrow, lemon cake jars and lemon bars. I'm going to try to jar the lemon bars, too. It would enable me to ship them to friends if it works, which I couldn't do before because they would have been too fragile. I'll post updates. :) . Atheen