Description

• Quality 
• Cafe Baking Line

Lemon pound cake is one of those universally loved treats, and our delicious mix makes a version that will always be in demand. Densely rich with zesty lemon flavor, it's not too tart and it's not too sweet-in fact, it's just right! Topped with a tangy lemon glaze, it's perfect with tea for dessert or as a light snack to share with family and friends. 

In 1991, we got our start with a small table at the local farmers' market, displaying a few dozen items that we'd finished hand-labeling only hours before. Fast-forward to today, and we're proud to be one of the most awarded specialty food companies in the country! To get a taste of what we're all about, we invite you to visit our celebrated Company Stores throughout New England as well as our headquarters in York, Maine.

Expiration Date

UPC

Ingredients

Granulated sugar, all-purpose flour (bleached [or unbleached] wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), powdered sugar (sugar, cornstarch), natural lemon flavor, natural vanilla flavor, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), salt. 

Contains: Wheat

Suggested Use

Makes one 8-inch loaf 

From your pantry you will need ... 

For the cake:

• 8 Tbsp. unsalted butter, melted 
• 3 large eggs, room temperature 
• 3 Tbsp. fresh lemon zest 
• 1/2 cup milk 

For the glaze:

• 1-2 Tbsp. fresh lemon juice 

Directions for cake: Preheat oven to 350ºF. Grease an 8 x 4-inch loaf pan and line with parchment paper; set aside. Pour 1/2 cup of the cake mix into the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used). Add the butter and mix on medium-low for several minutes until light and fluffy. Add eggs one at a time and mix until incorporated, scraping the sides of the bowl if necessary. Add the lemon zest and mix 30 seconds. Alternate adding the remaining cake mix and milk. Pour batter into the prepared pan. Bake in the center of the oven for 45-55 minutes or until the cake is golden brown and a cake tester inserted into the center comes out clean. Cool 10 minutes on a rack. Remove from pan and cool completely. 

Directions for glaze: Empty glaze mix into a medium-sized bowl. Add 1 Tbsp. of lemon juice and stir. Add additional lemon juice 1 tsp. at a time until the glaze is thin enough to pour, but not so thin as to be runny. Pour glaze over the pound cake and allow it to set. Cut the cake into 12 slices and serve.