Mmmm…lemon lovers unite for this deliciously fragrant lemon pound cake. Home made is so easy – add eggs, butter & sour cream (see fat free label version too), bake in a 8″ x 4″ loaf pan and prepare to enter the “lemon bliss” zone. Perfect with your favorite berries and hot beverage also. See label directions for alternative add ins like poppy seeds or nuts. Only 3 net carbs, all natural, no preservatives. Freeze leftovers for up to 2 months. Tip: purchase the disposable loaf pans at your supermarket and after baking, freeze in the pan inside a zip locked freezer bag. Makes 16 – 1/2″ slices
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