This is a great lemon pound cake recipe, but I am known to tinker, even with the best of recipes. I am one of "those" people who's palate can never get enough tart, lemony deliciousness. I would like to pass along a hack that will coax out a bit more citrus flavor in baked goods. Add the citrus zest along with the sugar; the abrasive nature of the granulated sugar will bruise the zest enough to release more citrus oil. I always up the amount of zest, also - I used the zest of 3 lemons for this recipe, as well as adding 2 teaspoons of homemade Limoncello to the cake itself and 1 tablespoon to the glaze. No one was mad about that!

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