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This rich, double-glazed pound cake is made in the classic French style. In fact, the recipe came from the Cordon Bleu cooking school in Paris. The two glazes, one apricot and one lemon, provide a sweet, decorative finish. The recipe yields two cakes -- so you can serve one today and save the other for "le weekend."

Source: Martha Stewart Living, June 1998



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How would you rate this recipe?
  • MS12480266
    23 JUL, 2011
    These cakes are delicious. The photo shown is not correct. You'll get 2 lovely rectangular cakes to slice.
  • sringer
    30 NOV, 2009
    No, these are pound cake. I'm not sure what that picture is from.
  • maryellen119
    17 JAN, 2008
    Is this the correct photo for this recipe?

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