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Lemon Drop Pound Cake

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product:
Lemon Drop Cheeseball Mix

Ingredients:
1 pound cake
1 “The Resident Chef” Lemon Drop Cheeseball
1 8 oz. brick of cream cheese
1 8 oz. tub of cool whip
Lemoncello

Preparation:
Slice the pound cake three times so there are about 4 layers. Pour lemoncello over each layer of the cakes and let set until lemoncello has infused all the layers. Mix the cream cheese, lemon drop cheeseball and the cool whip in a stand mixer until light and fluffy. Take this mixture and place between each layer of the pound cake. Stack the layers, you should have pound cake, frosting, pound cake, frosting, etc. Then, frost the entire outside of the cake. Place it in the freezer to let the cream cheese harden up, only about 30mins to an hour. Slice into thin layers.

Comments:
Serve with berries if you wish. Enjoy! Yummy!

Get your TRC Lemon Drop Dessert Mix today here: http://theresidentchef.com/product/lemon-drop/

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