Ingredients for Double Lemon Pound Cake
- 8 ounces softened cream cheese
- 4 large eggs
- Lemon Cake Mix
- Ground Cinnamon
- Ground Allspice
- Lemon, Rind Of
- 1/4 cup milk for glaze
- 4 tablespoons (1/2 stick) unsalted butter
- Powdered Sugar
- Fresh Lemon Juice
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How to Make Double Lemon Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
- In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 15.25 ounces of lemon cake mix, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, and 1 tablespoon finely grated lemon peel.
- Gradually add the dry ingredients to the cream cheese mixture, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30 minutes at 350°F (175°C).
- Reduce oven temperature to 325°F (165°C) and bake for an additional 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Carefully invert the cake onto the rack and let it cool completely.
- While the cake cools, prepare the glaze: In a small saucepan, combine 1/4 cup milk and 4 tablespoons (1/2 stick) of unsalted butter.
- Cook over medium heat until the butter is melted and the mixture is smooth.
- Gradually whisk in 2 cups powdered sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest.
- Continue whisking until the glaze is smooth and pourable.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
174g
Fat
32g
Carbs
20g
