8 to 12 servings (makes one 9- by 5-inch loaf)
Up the ante of any plain pound cake (even store-bought, we won’t tell; just make sure to warm it up) with this quick simple syrup.
For best quality, the syrup can be refrigerated for up to 2 weeks.
One 9- by 5-inch loaf yellow pound cake (see headnote)
1/2 cup sugar
1 to 2 teaspoons freshly grated zest (optional) and 1/4 cup fresh juice from citrus such as lemon, grapefruit, orange and/or lime
Make your favorite pound cake in a standard 9- by 5-inch loaf pan. While it’s baking, combine the sugar and citrus juice in a small saucepan, along with some finely grated zest (to taste) from whichever fruit you juiced, if desired. Bring the mixture to a boil over medium-high heat, and then stir until the sugar has dissolved. Turn off the heat and let the syrup steep.
While the pound cake is still warm and in its pan, use a skewer to poke holes all over the top, and then evenly drizzle the syrup over the cake. Cool completely before taking it out of its pan, slicing and serving.