Here’s a simple guide for enjoying or serving a Frozen Lemon Pound Cake — whether store-bought or homemade.
🥘 Ingredients
-
1 frozen lemon pound cake (whole or sliced)
-
Optional toppings: powdered sugar, lemon glaze, whipped cream, fresh berries
🔥 Instructions
1. Thawing
-
Remove cake from freezer and keep it in its wrapping.
-
Thaw in the refrigerator for 4–6 hours or overnight.
-
For quicker thawing, leave at room temperature for 1–2 hours, still wrapped to avoid drying out.
2. Serving
-
Slice the cake once thawed.
-
Optionally dust with powdered sugar or drizzle with a simple lemon glaze:
-
Mix ½ cup powdered sugar with 1–2 tbsp lemon juice until smooth.
-
-
Serve with whipped cream or fresh berries for a refreshing touch.
3. Tips for Re-Frozen Cake
-
If slicing before freezing, place slices between parchment paper and store in airtight containers or freezer bags.
-
Cake can be reheated slightly in the oven (325°F / 160°C for 10–15 minutes) to restore soft texture.