Lemon Cream Pound Cake

YOU'LL NEED:

• Spatulas
• Measuring Cups
• 9 x 5" Pan
• Mixing Bowls
• Electric Mixer
• Cutting Board
• Knife
• 1qt Sauce Pan

FOR LEMON CREAM POUND CAKE:

• 1 box of your favorite lemon pound cake mix
• Ingredients as directed
• 5 pieces of Fannie May® Dark Chocolate Lemon Creams

FOR DRIZZLE AND GARNISH:

• 10 pieces of Fannie May® Dark Chocolate Lemon Creams
• 3oz Heavy Whipping Cream

*Allergens - wheat, eggs, dairy, soy

FOR LEMON CREAM POUND CAKE:

1. Prepare your favorite lemon pound cake mix as directed.
2. In microwave safe bowl, heat 5 of the Fannie May® Dark Chocolate Lemon Creams for 1 minute.
3. Add to batter, stir until evenly incorporated and pour into 9 x 5” pan.
4. Bake as directed.

FOR DRIZZLE AND GARNISH:

1. Once the lemon cream pound cake is fully cooled and it’s near time to serve, prepare the chocolate drizzle.
2. Finely chop the 5 Fannie May® Lemon Creams and place in a heat-proof bowl.
3. Heat whipping cream on the stovetop in 1qt sauce pan until simmer bubbles appear around the edges.
4. Turn off the heat and immediately pour the warm cream over the Fannie May® Lemon Creams.
5. Wait several minutes before stirring, then combine with a whisk until smooth.
6. Let chocolate mixture stand for 15 minutes to thicken.
7. Drizzle over lemon cream pound cake and then slice.
8. As you serve, drizzle additional chocolate and add a Fannie May® Dark Chocolate Lemon Cream.