Louisiana Eats!
5:00 am
Sat March 23, 2013

Behind the Bread of Louisiana

Whether it's used for making a Po-Boy or served along side a bowl of gumbo, bread such a staple in Louisiana that it's often overshadowed in local cuisine.
Whether it's used for making a Po-Boy or served along side a bowl of gumbo, bread such a staple in Louisiana that it's often overshadowed in local cuisine.

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.

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