CHEF JEFF — ONE BYTE AT A TIME: Lemon Delice

This dessert is made easily with a store-bought cake.

Lemon Delice

1 fresh or frozen pound cake (10 ounces), preferably whole butter

4 tablespoons unsalted butter at room temperature

2 ounces cream cheese

4 tablespoons fresh lemon juice

½ cup confectioners’ sugar

Remove cake from container; trim it evenly to remove brown exterior from top, sides, bottom. Slice horizontally to create 3 layers. Beat butter, cream cheese, 2 tablespoons lemon juice, confectioners’ sugar until smooth. Sprinkle cake layers with remaining lemon juice. Frost each layer, reform cake, frosting top, sides. Refrigerate for 10 to 15 minutes before slicing, serving.

Yield: Serves 6.

Approximate nutritional analysis per serving: 318 calories, 20 grams fat (12 grams saturated), 135 milligrams cholesterol, 3.2 grams protein, 32.5 grams carbohydrates, 0.3 grams fiber, 220 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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