[Aliska]

Yeah pound cakes can be dry. I never found the secret of the frozen Sarah Lee pound cakes. I used to buy them a lot and just love the buttery flavor and fine texture. Somewhere I read it is cornstarch but has to be more than that.

I'm going to procrastinate as usual I fear but I was thinking I could make the pound cake one in my bundt pan. It might take longer for the glaze to soak in though. I could poke it with something long, skinny and thin. A fork wouldn't work right and tear up the top of the cake.

My son used to beg me to make pound cakes. I used a cake mix which is no longer sold, and cut up some lemon peel as finely as I could, didn't have a lemon zester then. I had forgotten all about that.

[miss marmelstein]

Aliska, there’s an Ina Garten recipe for pound cake that is very good. It makes two loaves. My husband makes it and while it’s not possible to recreate the Sarah Lee, it is damned good on its own. The frozen poundcake is one of my non-guilty pleasures!