Cake with Lemon Sauce


  • 1 package (3 ounces) cream cheese, softened
  • 1-¾ cups cold milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 4 slices pound 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. Yield: 4 servings. Originally published as Cake with Lemon Sauce in Quick Cooking July/August 2003, p14 ...

View full recipe at SpringPad


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