Williams Sonoma Lemon Pound Cake Mix

Summary

Flavor Profile

• Lemon, vanilla

Why We Love It

• 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.
• A Williams Sonoma exclusive.

Net Weight

• 17 oz./482g (makes 10 servings).

Use & Care

Receiving Instructions

• Store unopened at room temperature for up to 18 months.

Preparation Instructions

• 12 Tbs. butter
• 3 eggs
• 2/3 cup whole milk or sour cream
• All ingredients should be at room temperature

Preheat oven to 350°F. Grease and flour 9" x 5" inch loaf pan, or spray with baking spray. Line with parchment paper.

Place butter and 1 cup of cake mix in bowl of stand mixer fitted with paddle attachment. Cream mixture for a few minutes, or until fluffy and lightened in color. Mix in eggs one at a time, beating just until egg is mixed in before adding the next one. Add remaining cake mix and milk (or sour cream). Mix just until combined. Do not overbeat. Stir in any lumps or dry mix. Pour mixture into prepared pan. Smooth top.

Bake for 60–65 minutes or until toothpick comes out clean from close to middle of cake. Do not overbake. Let cool 30 minutes, then turn out onto serving plate and cool completely.

Ingredients

• Sugar, organic soft wheat flour, organic spring wheat flour, natural lemon flavor (water, propylene glycol, gum, natural flavor), baking powder (sodium acid pyrophosphate, sodium bicarbonate, non-GMO cornstarch, monocalcium phosphate), natural Meyer lemon type flavor, organic vanilla type flavor, sea salt, organic gum blend (organic guar and locust bean gums), freeze dried lemon powder, citric acid.
• Contains wheat.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, dairy, eggs, sesame, soy, tree nuts (almonds, coconuts).