Easy Lemon Pound Cake with Maple Bourbon Cream Cheese Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 James 4:13-17

[13] Come now, you who say, “Today or tomorrow we will go into such and such a town and spend a year there and trade and make a profit”—[14] yet you do not know what tomorrow will bring. What is your life? For you are a mist that appears for a little time and then vanishes. [15] Instead you ought to say, “If the Lord wills, we will live and do this or that.” [16] As it is, you boast in your arrogance. All such boasting is evil. [17] So whoever knows the right thing to do and fails to do it, for him it is sin.

3 eggs, room temp

Whisk well

1 can Eagle Condensed milk

Whisk well

2/3 c melted butter, cooled

Whisk well

1-2/3 c sifted AP four 

1 T baking powder

Pinch of salt

Whisk well

1 T fresh lemon juice

Whisk well

9x5 loaf pan lined with parchment 

325 degrees for 45-50 minutes 

Glaze

1 c confectioners sugar

1 t Bourbon 

1/2 t Vanilla 

1/8 c Maple syrup

3 heaping T spreadable cream cheese

Pinch of salt

Mix and set aside to drizzle over pies that are fried, drained on paper towels 

Place on parchment to set