Double Lemon Pound Cake

Recipe by Kim D.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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