Amy, I used 1 cup sugar to 1 cup lemon juice( I used the stuff in the green bottle,,Price chopper I think) and boil until it becomes syrupy or until you get dime sized bubbles. As soon as the cake comes out of the oven, poke many holes in the top, leaving it in the pan and gently spoon syrup over it. I ended up using the first batch up on just the top. When I took the cake out of the pan to do the bottom I ended up making another batch of syrup.Almost forgot! Ginny---can I have your recipe for the lemon sauce you soaked the pound cake in? Im going to make one tomorrow.
So, If I had to do it again, I would start off using 2 cups sugar and 2 cups lemon juice. Follow the same procedure by poking holes(sometimes I use a fork, or sometimes wooden chopsticks). then spooning syrup on top and bottom(while out of pan).
Wrap for a while in plastic wrap to allow lemon syrup to penetrate. With 2 cups of syrup, the pound cake is Very lemony...you get a delicious pucker!! I let mine sit for 24 hours because even though I made it for valentine's day for my lemon lovers, there was banana bread still to be eaten. This recipe, was very easy and delicious. Whoever posted it thanks!!!
I hope yours comes out as well as mine did!!