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Recipe courtesy of Robin Miller
Pound Cake with Lemon Cream
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 115 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 115 mg
Ingredients
Directions
- Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.
