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Nutrition Facts
Serving Size 107 g
(Approx. 12 Servings)
Amount Per Serving
Calories 370 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 280 mg 12%
Total Carbohydrate 52 g 17%
Dietary Fiber 0 g 0%
Sugars 18 g
Protein 3 g
Vitamin A 8% Iron 4%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus Pound Cake with Lemon Basil Icing
Prep Time
30 minutes
Cook Time
1 h 10 m
Total Time
1 h 40 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 H-E-B The Baker's Scoop Premium Pound Cake Mix
2 eggs
3/4 cup(s) milk
1 Tbsp grapefruit zest
1 Tbsp orange zest
1 pkg. H-E-B Lemon Basil Frosting Mix
8 Tbsp butter
2 Tbsp half and half
10 Tsp Fini Balsamic Reduction
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Instructions

1
Preheat oven to 325°F.
2
Prepare cake batter using eggs, milk and citrus zest.
3
Place in appropriate pan and bake according to package directions.
4
While cake is baking, prepare icing using butter and half and half, then set aside.
5
Ice the cake once it is done baking and has cooled completely.
6
Garnish with balsamic reduction and enjoy.

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