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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.