Taiwan Exclusive—Molten Lemon Pound Cake—

❓ The Lemon Pound Cake Revolution: Q&A Q1: Why was the lemon pound cake recipe improved? A1: Many find traditional lemon pound cake dry, and the frosting overly sweet. We felt the same and wanted to enhance the texture for a better experience. Q2: What are the features of the improved recipe? A2: Our pastry chef specially developed French lemon curd, filling the cake, and used a reduced-sugar lemon glaze, making the cake moister while retaining its rich aroma. Q3: What has the reception been like for these improvements? A3: Customers rave about the upgraded moistness and non-greasy taste, finding it so delightful they can't stop at one bite, leaving a lingering, wonderful aftertaste!