Lemon pound cakes aren't just for lemon lovers. Get the most out of the lemon flavor of this pound cake by grating zest first, then squeezing out lemon juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake,” says Jennifer Aaronson, editorial director of food and entertaining. See the test kitchen’s step-by-step guide to making sponge cake and discover three ways to use this flexible favorite.
Like kumquats, limequats can be eaten rind and all, and either fruit works in this no-cook recipe. The resulting marmalade is juicy, with a nice balance of sweet and tart. We love it on a toasted English muffin that has been spread with a mild fresh cheese, such as ricotta.