Williams Sonoma Pound Cake Mix, Meyer Lemon
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Bake a sunny citrus pound cake that’s as decadently rich as the best made-from-scratch cakes—it’s easy with our premium mix. Enlivened with tangy Meyer lemon and pure vanilla, this classic dessert has an exceptionally light, tender crumb. Top your home-baked pound cake with fresh fruit and ice cream for dessert, enjoy toasted slices with jam for breakfast, or cut the cake into cubes to swirl in chocolate fondue.
- 1 lb. 0.9 oz. ((makes a 4-by-8-inch loaf cake).
- Made in USA.
- 1 lb. 0.9 oz. ((makes a 4-by-8-inch loaf cake).
- Sugar, enriched bleached wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), canola oil (ascorbic acid, rosemary added to preserve freshness), baking powder ([sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate], leavening), natural Meyer lemon flavor, natural vanilla powder, food starch modified, sea salt, citric acid, malic acid, nonfat dry milk.'
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Meyer Lemon Pound Cake
12 Tbs. (1½ sticks/185 g) unsalted butter
1 packet pound cake mix (included)
¹∕3 cup (80 ml) milk
Have all the ingredients at room temperature.Preheat an oven to 325°F (165°C). Spray a 4-by-8-inch(10-by-20-cm) loaf pan with nonstick cooking spray.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on low speed until creamy, about 30 seconds. Add the cake mix, eggs and milk and beat until blended, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to high and beat for 1 minute.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of thr vake comes out clean, 60 to 65 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely. Serves 8 to 10.
Rated 5 out of 5 by Jessie A from Fantastic Meyer lemon pound cake Baking time is accurate it took my oven 65 minutes. It’s soft and not dry. I will definitely repurchase again, it’s amazing with coffeeDate published: 2019-08-06Rated 5 out of 5 by Bellafoxie from A must! Simple to make, delicious and easy to add too-I added lemon extract and lemon zest, topped off with lemon glaze. Super moist! Enough batter to make 2 smaller loaves. Can’t wait to make again!!Date published: 2018-05-13Rated 5 out of 5 by Amy_Lenae from Rave reviews!! I baked this a few weeks ago and got rave reviews from my guests! Everyone wanted to know where I got the recipe! The meyer lemon flavor was so delicious! I'm on the site to order more.Date published: 2018-03-12Rated 4 out of 5 by GoHeelsLady from Lemony Fresh! I have prepared this easy-to-fix pound cake several times and always get great reviews from friends, acquaintances, and strangers alike. I think that this mix provides a good foundation (you can always tweak it here and there) and a glaze of your choice can take it to another level of yumminess. To achieve a smooth texture, it's important to use a quality mixer. Also, you need to add your own glaze to keep the cake moist. It's been a go-to treat for gatherings.Date published: 2017-06-27Rated 1 out of 5 by annie from Greasy. I bought this to make for my son's birthday because he loves lemon cake. This was greasy, super heavy, and never cooked all the way through. The ends were burnt but the middle raw. It was not good and really expensive, especially considering I had to add a pound of butter. Do not buy.Date published: 2017-05-05