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This recipe is from the cookbook, Stop and Smell the Rosemary, by the Junior League of Houston. This pound cake is sublime in its simplicity, but we decided to fancy it up a bit with a Bundt pan and two contrasting icings. You can leave out the yellow food coloring gel and have a cake that is just as pretty with a few extra lemon and orange slices for garnish. The Lemon-Orange Pound Cake is perfect for a bridal shower or a spring tea.
This bright, citrus-flavored cake, published in the December, 1995 issue of Southern Living, was a family favorite shared with us by Sissy Nash and her daughter, Kathy Nash Cary. Kathy, already one of the country's most talented young chefs, owned and operated one restaurant and two delicatessens in Louisville, KY. Since then, she has been nominated for a James Beard award for Best Chef in the Southeast four years in a row, and continues to make her mark in the culinary world through Lilly's ...