Detroit’s Famous Lemon-Glazed Poundcake

Double the glaze.

View in Browser Add nytdirect@nytimes.com to your address book. Yossy Arefi for The New York Times (Photography and Styling) Saturday, November 14, 2020 Detroit's Famous Lemon-Glazed Poundcake This weekend make Otis Lee’s poundcake, adapted by CC Allen, from Mr. Fofo’s Deli in Detroit (above), Melissa Clark’s pumpkin sticky toffee puddings for two or Aaron Hutcherson’s brussels sprouts with honey and miso. Find more recipes in the collection below.   Yossy Arefi for The New York Times (Photography and Styling) Recipes for the Weekend ADVERTISEMENT   Yossy Arefi for The New York Times (Photography and Styling) Otis Lee's Detroit Famous Poundcake 1 1/2 hours, One 10-inch cake   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Pumpkin Sticky Toffee Puddings for Two 45 minutes, 2 servings   David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. Roasted Brussels Sprouts With Honey and Miso 45 minutes, 4 servings   Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Buttermilk-Brined Roast Turkey 2 hours, plus 48 hours' brining, 10 to 14 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018