Double Lemon Pound Cake
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
CAKE
- 1 (8 ounce) package cream cheese, softened
- 4 eggs, room temperature
- 1 lemon cake mix
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 1 teaspoon grated lemon, rind of
- 3⁄4 cup milk, room temperature
FROSTY LEMON GALZE
- 2 tablespoons milk
- 1 tablespoon butter
- 2 1⁄2 cups sifted powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon, rind of
Directions
- Preheat oven to 350°F.
- Lightly grease and flour a 10-inch tube or Bundt pan.
- For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
- On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
- Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
- Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
- Cool in pan on a wire rack for 15 minutes.
- Turn cake out onto rack and cool completely while preparing glaze.
- For glaze, combine milk and butter in a saucepan.
- Cook over medium heat until butter melts.
- Gradually add sugar, lemon juice and lemon peel.
- Mix well.
- Spread glaze on cool cake.
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