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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe is comes from The Food Chronicles , a cookbook by Ann Criswell, who is the food editor for the Houston Chronicle. It's a moist lemony pound cake with a lemon flavor that isn't overpowering! Perfect for a summertime dessert, served plain or with Cool Whip and fresh berries! Ingredients:
1 (8 ounce) package cream cheese, softened |
4 eggs, room temperature |
1 lemon cake mix |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground allspice |
1 teaspoon grated lemon, rind of |
3/4 cup milk, room temperature |
2 tablespoons milk |
1 tablespoon butter |
2 1/2 cups sifted powdered sugar |
2 tablespoons fresh lemon juice |
1 teaspoon grated lemon, rind of |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease and flour a 10-inch tube or Bundt pan.
3. For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
6. On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
7. Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
8. Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
9. Cool in pan on a wire rack for 15 minutes.
10. Turn cake out onto rack and cool completely while preparing glaze.
11. For glaze, combine milk and butter in a saucepan.
12. Cook over medium heat until butter melts.
13. Gradually add sugar, lemon juice and lemon peel.
14. Mix well.
15. Spread glaze on cool cake.
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