I swapped the vanilla for lemon extract, and split the batter into two loaf pans. It baked up perfectly with a fantastic crumb (pardon the lighting in my apartment kitchen), and was absolutely delicious! Simple to make (make sure you mix the batter really well), and the outer crust is so sweet and crunchy, we decided it didn't need a glaze like many pound cake recipes call for. It's perfect as is!
