With glaze mix. Dessert. Quality. Cafe baking. Cafe baking line. Lemon pound cake is one of those universally loved treats. Our delicious recipe makes a pound cake that will be in demand! Densely rich with zesty lemon flavor, it's not too tart and it's not too sweet; 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 set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our company store, cafe and celebrated cooking school are located. Contains ingredients produced with genetic engineering. Stonewallkitchen.com. Made in USA.

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

Baking Instructions: 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 350 degrees F. 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 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. Add the remaining cake mix alternately with milk, starting and ending with the dry mix. Pour batter into prepared pan. Bake in the center of the oven for 45-55 minutes or until cake is golden brown and a toothpick inserted into the center of the cake 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 easily, but not too thin that it will run off the pound cake. Pour glaze over the pound cake and allow to dry. Cut into 12 slices and serve. Serving Suggestion: Try it with our Lemon Curd!