This is the most delicious pound cake ever! I haven't used another recipe since finding this one on your blog in Sept. 2008. As a matter of fact, I baked it just 2 days ago--scrumptious, as always. Coincidentally, today I received an email from KAF linking to this recipe, and I noticed the recipe has changed slightly since the original blog posting. Now, it has 3 tablespoons of milk in the recipe, and the glaze is added toward the end of the baking, instead of before baking. Just curious, why the changes? Not that I mind, I'm all for improving on perfection, if it's possible! And I'll just have to bake another this week to see for myself. Sharp eye! Sue Gray, our test kitchen director (and my baking superior for sure) tried it and suggested adding the milk, to lessen the density just slightly. I thought adding the glaze at the end would be easier than trying to brush the rather thick glaze onto batter; not sure I'm sold on the change, but it does produce an interesting, sandy/crackly finish. Stick to the original, or try the new - all good. PJH

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