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Lemon Cream Pound Cake Recipe

Lemon Cream Pound Cake

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Prep Time

10-12 Minutes

Cook Time

38-42 Minutes

Total Time

48-54 Minutes

Serves

10 Servings

Made with

Ingredients

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

Equipment

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

Directions

FOR LEMON CREAM POUND CAKE

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

FOR DRIZZLE AND GARNISH

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