Zutaten für Lemon Love Cake Sandra Lee
- Poundcake
- Lemon Curd
- Frozen Whipped Topping
- 1/2 cup powdered sugar
- Frozen Lemonade Concentrate
- Lemon Gelatin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Love Cake Sandra Lee? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Lemon Love Cake Sandra Lee
- Preheat your oven to 350°F (175°C).
- Purchase one (1) 16-ounce store-bought pound cake.
- In a medium bowl, whisk together the lemon zest, lemon juice, powdered sugar, and butter until smooth and creamy.
- Using a serrated knife, carefully slice the pound cake horizontally into two layers.
- Spread half of the lemon mixture evenly over the bottom layer of the cake.
- Carefully place the top layer of the cake on top.
- Spread the remaining lemon mixture evenly over the top of the cake.
- Bake for 10 minutes, or until the lemon glaze is lightly golden and the cake is warmed through.
- Let cool slightly before slicing and serving. Garnish with fresh lemon slices or berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
354g
Fat
46g
Carbs
38g