Cake with Lemon Sauce
Total TimePrep/Total Time: 10 min.
- 3 ounces cream cheese, softened
- 1-3/4 cups cold whole milk
- 1 package (3.4 ounces) instant lemon pudding mix
- 4 slices pound cake or angel food cake
- Fresh raspberries, optional
- In a small bowl, beat the cream cheese until smooth. Add milk and pudding mix; beat for 2 minutes or until smooth and thickened. Serve with cake. Garnish with raspberries if desired.
Nutrition Facts1 serving (calculated without raspberries): 502 calories, 24g fat (10g saturated fat), 79mg cholesterol, 688mg sodium, 66g carbohydrate (45g sugars, 1g fiber), 9g protein.
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May 30, 2012
Didn't like it. Not near enough lemon flavor.
Apr 10, 2012
This was very tasty but it does need to be thinned out a little with some more milk so that it can be drizzled over the cake...
Mar 18, 2012
This has a very light feeling to it. Perfect summer dessert. Slight lemon flavor. I personally would like slightly more lemon flavor. I am going to add more milk next time I make it as the sauce is a little thicker than I would prefer. Overall, though, it is very delicious and am making it again today.