Thank you Rose, and will try the alternatives if I should not have the main ingredients on hand, or don't prefer to open a can, which is the way I feel many times too..lol!
Thanks Brenda, the glaze that you used was from the Lemon Poppy Seed Pound Cake, and I have made the glaze with and without the use of the zest. I tend to use what ever I have on hand at the time as with the heavy whipping cream, one time I was out of evaporated milk, another time, I didn't want to open a whole can for only 2 tablespoons, and I had a carton of heavy whipping cream that was already opened, so I used it and it worked. It does taste great. smile
Thank you Rose for this information regarding the glaze you had used. I was wondering, since it looks delicious too. The glaze I used was from one of your other pound cake recipes, and it was very good too. But, I do like to try all kinds of glazes, and especially love the glazes that harden, such as the one in your above picture. Heavy whipping cream (in place of evaporated milk), sounds very delicious...yum.
I forgot to mention that instead of evaporated milk I used heavy whipping cream, and instead of lemon juice I used the lemonade concentrate. The flavor is really quite tasty.
I used the glaze from my recipe called Lemon Glazed Pound Cake by Lady Rose except instead of using lemon zest, I used the zest from a whole orange. I didn't use the yellow food color because the zest was enough.
7 Comments