The heavenly contrast between the caramelized, crispy exterior and rich, delicate interior is what make this lemon poppyseed pound cake one of the finest we’ve ever tasted. Thanks to generous quantities of butter, eggs and almond paste in the batter, the cake is exceptionally tender and moist, with a mild almond flavor and floral note from the addition of orange blossom water. After baking, the cake is brushed with a glaze of crystallized sugar and lemon juice that adds tang and crunch. A packet of confectioners’ sugar is also included for dusting over the cake just before serving. A full 12 inches long, allowing generous slices per person, the pound cake is perfect for brunch, afternoon tea and dessert. It’s made by The Bread Project in Emeryville, California, a nonprofit that trains people with limited resources in the art of baking and helps them develop expert job skills for working in the food industry.