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Strawberry-Lemonade Pound Cake
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Strawberry-Lemonade Pound Cake

2 Hr(s) 40 Min(s)
15 Min(s) Prep
2 Hr(s) 25 Min(s) Cook
Transform your classic summer drink into Strawberry-Lemonade Pound Cake! With strawberry and lemon flavors, Strawberry-Lemonade Pound Cake sure is tasty.
What You Need
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16 servings
Original recipe yields 16 servings
2 cups cake flour
1-1/2 tsp. CALUMET Baking Powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/4 cup plus 2 Tbsp. water, divided
4 eggs
3/4 cup strawberry preserves
1/2 cup powdered sugar
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Let's Make It
1
Heat oven to 325°F.
2
Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and 1/4 cup water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
3
Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
4
Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
5
Whisk powdered sugar and remaining water until blended; drizzle over cake.
Kitchen Tips
Tip 1
Variation
Prepare using PHILADELPHIA Neufchatel Cheese. If desired, serve topped with thawed COOL WHIP LITE Whipped Topping and fresh strawberry slices.
Tip 2
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Tip 3
Substitute
Substitute 1-3/4 cups all-purpose flour for the 2 cups cake flour. NOTE: Cake flour, made from soft wheat, produces a more tender delicate cake. It contains less gluten and produces a finer texture than all-purpose flour.
Tip 4
How to Soften the Butter in the Microwave
Microwave 1/2 cup butter on DEFROST (20% power) for 45 sec. or just until slightly softened.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 9g
45%
Trans Fat 0.5g
Cholesterol 90mg
30%
Sodium 260mg
11%
Total Carbohydrates 46g
17%
Dietary Fibers 1g
4%
Sugars 31g
62%
Protein 4g
8%
Vitamin A
15%
Vitamin C
2%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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