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By Sheila Lukins and Julee Rosso
Published 1989
Rose, who has an extraordinary talent and possesses an eye for the beautiful, says this about her delicious creation: “This is perhaps my favorite way to eat pound cake! The fresh light flavor of lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish.”