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Product Description
Lift the lid on this favorite and the cream cheese will fill the room. Unlike the brother and sister cakes, the original batter gets 8 oz. of cream cheese making this cake heavier and more dense. The perfect throne to fresh fruit, Lou thinks hers is number one!
Additional Information
| Dimensions | Small: 6 inch diameter, 2 inches tall; Large: 9 inch diameter, 3 inches tall |
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| Instructions for Use | Pound cakes should be stored in the tin, in a cool, dry place. For BEST taste and texture, cakes should be enjoyed at room temperature! |
| Ingredients | Cake: Cake flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, eggs, butter, cream cheese (pasteurized cultured milk and cream, whey, salt, Tara gum and guar gum), heavy cream, vanilla, salt |
| Servings | Small: 8 to 10; Large: 18 to 20 |
| Allergy Information | Contains Wheat, Milk, Eggs, Soy |
| Box Size | Small: 9 x 9 x 6; Large: 11 x 10 x 4 |
| Shelf Life | These moist cakes will easily last up to two weeks! All pound cakes may be frozen in the tin for up to six months. |
