Comments on: Double Lemon Pound Cake

By: Gretchen

Gretchen — Wed, 01 Dec 2010 05:05:59 +0000

I’m liking the looks of this! Did some roast lemon tonight ahead of time for making this. I’m making some stuff to share with someone and my words were, “who doesn’t like lemon pound cake?” thanks for the inspiration!

By: Nikki

Nikki — Thu, 28 Jan 2010 05:27:37 +0000

dear sweet julie! i’ve been checking out your recipes and blog for a while now… i love your ideas, your appreciation for good food, and how i always leave your blog feeling encouraged to try something new. today, when i saw that you had quoted amelie, i was beyond excited! oh goodness… you are now offically being moved to the very top of my favourites list. cause that’s where you belong!

By: Lucy

Lucy — Wed, 27 Jan 2010 18:50:09 +0000

I love the film Amelie – its so cute! This cake looks utterly divine, I cannot resist anything lemon, ever. I love the idea of adding the preserved lemons – gorgeous.

By: JulieVR

JulieVR — Wed, 27 Jan 2010 18:38:10 +0000

I’d think they’d keep for weeks or months in the fridge in the syrup – but would also freeze well, the syrup acting as a sort of insulation against freezer burn, and the fruit having already been softened by the roasting.

By: Kayla

Kayla — Wed, 27 Jan 2010 18:36:46 +0000

I love Amelie! It’s so quirky and I think I also love just hearing people speak French, even though my French is not that great. I’m intrigued by the preserved lemons, I have a bag at home so I should try this…how long will they keep, I wonder?