Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 85 grams package cream cheese, softened; 3 eggs; 59 milliliters Betty Crocker® Rich & Creamy lemon frosting; 1 Tbsp grated lemon peel; 237 milliliters water or milk; 1 box Betty Crocker® SuperMoist® yellow cake mix

For 36 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 5g of fat, and From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes.

Instructions

Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Loaf Pan

Oven

In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Cream Cheese

Lemon Peel

Cake Mix

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying Pan

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Frying Pan

In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.

Ingredients you will need

Frosting