STRAWBERRY-LEMONADE POUND CAKE

Strawberry-Lemonade Pound Cake image

Transform your classic summer drink into Strawberry-Lemonade Pound Cake! With strawberry and lemon flavors, Strawberry-Lemonade Pound Cake sure is tasty.

Provided by My Food and Family

Categories Cakes

Time 2h40m

Yield 16 servings

Number Of Ingredients 10

Ingredients

2 cups cake flour
1-1/2 tsp. 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

Steps:

Heat oven to 325°F.
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.
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.
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.
Whisk powdered sugar and remaining water until blended; drizzle over cake.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g