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Lemon Cream Pound Cake
Prep Time
10-12 Minutes
Cook Time
38-42 Minutes
Total Time
48-54 Minutes
Serves
10 Servings
Made with
Lemon Buttercreams
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.