| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 slices prepared pound cake
- 1 cup light whipped topping
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Mint sprigs, optional
Instructions
- Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 146 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 115 mg |
| Serving Size | 1 of 4 servings |
| Calories | 146 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 115 mg |
Reviews
That’s not baking. Surely that’s just assembling store bought products.
Come on Food Network – printing something like this and calling it a recipe really destroys your credibility.
a professed nutritionist can add this to the menu. yes pound cake is made with butter, flour eggs, if you’re making it at home. store bought, you won’t find butter in it, trans fats instead. top it with that cool whip and you now have a chemical laden mess, no thanks this is more sandra lee than you, robin, you’re better than that.
cook something, anything, then call it a recipe!
This was sooo good. Not heavy but very light and refreshing. The lemon flavor was outstanding.