White Lily White Lily Lemon Pound Cake Mix
Nutrition Information
Nutrition Facts
10 servings per container
Amount per serving
% Daily Value*
Total Fat 1 g1%
Saturated Fat0%
Trans Fat0%
Cholesterol 0 mg0%
Sodium 150 mg7%
Total Carbohydrates 40 g15%
Dietary Fiber 1 g4%
Total Sugar 25 g
Added Sugar 24 g48%
Protein 2 g
Vitamin D 0 mcg0%
Calcium 15 mg2%
Iron 0 mg0%
Potassium 33 mg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Highlights
Nutrition
Ingredients
Pound Cake Mix: Bleached Wheat Flour, Sugar, Contains 2% Or Less Of Modified Corn Starch, Canola Oil, Nonfat Dry Milk, Corn Starch, Dried Lemon Peel, Leavening (Baking Soda), Salt, Xanthan Gum, Citric Acid, Natural Flavor, Malted Barley Flour, Polysorbate 60, Turmeric (Color). Glaze Mix: Sugar, Corn Starch, Modified Corn Starch, Contains 2% Or Less Of: Citric Acid, Natural Flavor, Salt.
Warnings
Contains: milk and wheat ingredients. May Contain: egg and soy bean ingredients.
Details
Contains a bioengineered food ingredient. Includes lemon flavored glaze mix. Homemade Southern Classics. Perfect balance of tart & sweet. Southern bakers turn to White Lily Flour to make traditional southern recipes, including cakes, biscuits, brownies and pies. White Lily Flour is made from 100% Soft Winter Wheat making it the ideal flour for tender baked goods. Our new line of Baking Mixes offers an easy and convenient way to make some of our favorite White Lily recipes. Be sure to try them all! White Lily - A Southern Tradition Since 1883. See side panel for recipe! Follow us on social media for more recipes! (at)whitelily. Instagram. Facebook. Questions or comments? 1-800-595-1380. Visit us at whitelily.com.
Directions
All You Need: 3/4 cup water; 1 egg; 10 tbsp melted butter. Baking Instructions: Set oven to 350 degrees F. Coat 8x4 inch loaf pan with non-stick cooking spray. Combine mix (large clear packet), water, egg, and butter in a bowl. Stir until mix is combined. Pour batter into prepared pan. Bake at 350 degrees F for 50-60 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until toothpick inserted in center comes out clean. Allow pound cake to cool for 30 minutes. Loosen edges with a knife before removing from the pan. Glaze pound cake with glaze mix. Combine glaze mix (small white packet) and 1-1 1/2 tablespoons water. Mix until smooth. Drizzle over cooled cake and allow to set before cutting. Warning: Do not eat raw batter. Please cook fully before enjoying.
Manufacturer
The White Lily Foods Company
Phone
800-595-1380
Product Disclaimer:
Food Lion is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Food Lion, and the nutritional information on the product label does not match the information on our site, please contact Food Lion customer service and we will arrange for a credit to issue for the product at issue.