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    The recipe you requested is a duplicate of recipe #191722.

    During regular maintenance of our database, we identify duplicate recipes. In order to improve the efficiency of our database and search features, duplicate recipes are removed. This benefits everyone using Food.com.

    Please see recipe #191722.

    The recipe you requested:

    Lemon Pound Cake With Chambord Glaze #196502

    by Tastings by CeCe

    posted on November 19, 2006

    I loved the pairing of the raspberry liqueur with tart lemon. I made one substitution. The original recipe called for 2 cups of sugar for the cake, and I used 1 cup of Splenda Sugar Blend for Baking instead. If you do not have a need to use the full size bottle of Chambord, buy mini ones. I used 2 of the minis for this recipe. The glaze will be thin, but it soaks in nicely when added to the warm cake.

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