For the Lemon Pound Cake:
Preheat oven to 325\
Make lemon pound cake the day before and refrigerate overnight.<
per.
Prepare the two boxes of cake mix according to
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
n the poaching liquid.
Pound Cake:
Adjust the oven rack to the center
b>the lemon compote, thinly slice the lemons then cut the slices into quarters; remove the
a large bowl, mix pound cake dry ingredients; set aside.<
large bowl, beat the cream, raspberry liqueur,
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3 even
br>Remove the pan from heat, and whisk in the lemon juice and
oking spray, and dust with the breadcrumbs.
Combine flour,
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
Defrost the strawberries, reserving juice. Drain orange
nother bowl whisk together the yogurt, lemon juice and vanilla.
br>Add the sour cream, egg whites, lemon juice, and lemon rind, and
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.
inch angelfood cake pan, preferably
ightly flour a 10-inch cake pan. In a large bowl