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Behind the Bread of Louisiana

On this week's edition of Louisiana Eats!, we'll sit down to explore New Orleans' rich baking culture with historians, bakers, and other assorted experts. We'll hear about forgotten bakeries, special baking techniques, and unique delicacies throughout Southern Louisiana.

Lemon Pound Cake

CAKE:

1 pk. Yellow cake mix
1 pk. Small lemon Jello
4 eggs
2/3 cup Crisco oil
2/3 cup water

GLAZE:

½ cup powdered sugar
¾ cup lemon juice

DIRECTIONS:

Combine all ingredients and beat for 3 minutes until smooth. Pour into a greased and floured bundt pan and bake at 325 degrees for 55 – 60 minutes. Remove from the pan and cool on a rack.

When cooled, dissolve the powdered sugar into the lemon juice and drizzle on top of the cake.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.