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Caprese Pasta Skewers & Pork Tenderloin

Tasty and colorful pasta skewers make a fun start to this delicious and easy-to-prepare meal. Tangy pork tenderloin and a citrusy pound cake add flavor your guests will appreciate.

Rate & Review

Colorful addition to any meal. These tasty Tortellini "Caprese" skewers feature a summer-fresh flavor combination of mozzarella and basil, pear or cherry tomatoes and whole wheat three cheese tortellini.

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recipe

Ingredients:

  • 1/2 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil (7 oz.)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 package BUITONI Refrigerated Whole Wheat Three Cheese Tortellini (9 oz.)
  • 66 (1-inch) fresh mozzarella cubes or small mozzarella balls (about two 8-ounce packages)
  • 99 pear or cherry tomatoes (about two 10.5-ounce containers)
  • 66 fresh basil leaves or sprigs (about one 4-ounce package)
  • 33 (10-inch) wooden skewers

Directions:

COMBINE pesto, vinegar and water in small bowl; whisk to combine.

PREPARE pasta according to package directions; rinse in cold water and place in large bowl. Drizzle with half of pesto vinaigrette. Cover pasta and remaining vinaigrette with plastic wrap; refrigerate for 30 minutes or until cold.

TO ASSEMBLE, alternately thread ingredients on each skewer in the following order: tomato, tortellini, basil, cheese, tomato, tortellini, basil, cheese and tomato. Drizzle with remaining vinaigrette before serving.

Cook's Tip: These skewers make great appetizers for entertaining or serve 3 skewers together as a main dish.

reviews

Review This Recipe
  •  Star(s)

    Loved it...

    Joanne Smith from usa

    they were a hit at my party. I served them with olive oil pasta... yummy...


nutrition

Nutrition Facts

Serving Size: 33 skewers

Servings Per Recipe: 0

  • Calories: 160
  • Calories from Fat: 90
  • Total Fat: 9g (15% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 250mg (10% of DV)
  • Carbohydrates: 7g (2% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 2g
  • Protein: 11g
  • Vitamin A: 15% of DV
  • Vitamin C: 10% of DV
  • Calcium: 30% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

An elegant choice, yet simple to prepare. The great flavors of this Pork Tenderloin with Dijon Mustard Sauce are perfect for special occasions or when you'd like to enhance a weeknight meal.

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recipe

Ingredients:

  • 1 pound pork tenderloin
  • 1 teaspoon vegetable oil
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 2 tablespoons Dijon mustard
  • 2 to 3 green onions, sliced

Directions:

CUT pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and ground black pepper, if desired.

HEAT oil in large, nonstick skillet over medium-high heat. Add half of the pork; cook on each side for 2 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.

REDUCE heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook for 1 to 2 minutes or until sauce is slightly thickened, turning pork to coat with sauce.

reviews

Review This Recipe
  •  Star(s)

    easy

    meg murphy from tallahassee, fl

    very easy and tasty

  •  Star(s)

    Pork Tenderloin with Dijon Mustard Sauce

    recipe b from

    very tasty

  •  Star(s)

    So Easy

    debbie mitchell from MI

    This was so easy and very tasty.

  •  Star(s)

    easy mustard sauce

    JANICE DUBIEL from San Bruno, CA

    Sauces are the toughest thing for me to get right in the kitchen. I love baking pork tenderloin so this mustard sauce is a great find for me. Easy to make,tastes fabulous. I just shrugged at the compliments...oh it was no trouble. Thanks for the recipe!

  •  Star(s)

    Delish!

    Nancy Kliment from

    Very tasty!

  •  Star(s)

    Creamy Mustard Sauce

    Marlana Bell from ,

    The sauce for this recipe is very good. We had enough to put over our steamed broccili and rice. A definite keeper.

  •  Star(s)

    Pork Tenderloin with Creamy Mustard Sauce

    mae griffin from Hartford, AL

    This is a great topping to my rice. Very easy to prepare and yummy too! Everyone in my family likes it.

  •  Star(s)

    Awesome Pork

    Carole Thomas from Lumberton, NC

    I served the Pork Tenderloin with Creamy Mustard Sauce for dinner and it was very good. I didn't have Dijon mustard, so I used regualar standard yellow mustard, but will try Dijon next time...yummy!

  •  Star(s)

    PORK W/CREAMY MUSTARD SAUCE

    Laura Nost from Bear, DE

    Well i finally made this! i have been looking at it for quite some time, and kept forgetting about it! well it was WORTH the wait. very moist and delicious. my husband likes pork, but now he loves this dish! will definately make again!

  •  Star(s)

    Variation

    Mary Kujawa from Hales Corners, WI

    I tried this with Boneless pork chops and it was delicious. My family loved it!

  •  Star(s)

    This was good!

    sondra escobedo from San Antonio, TX

    My family enjoyed this meal very flavorful and moist! If you want to try another way, i will mix and i eyeball though, but i mix, ketchup, mustard dash of worstershire sauce, and a tablespoon of brown sugar and coat the tenderloin and cook at 350 for and Hour and half to 45 mins depending on size. You get a mix of the sweet and tangy side. Enjoy. Loved your recipe

  •  Star(s)

    Yummy

    KATHY GREEN from South Daytona, FL

    very moist and flavorful

  •  Star(s)

    A great way to cook pork tenderloin

    Jolie Misek from Bull Valley, IL

    My husband loves pork tenderloin and I needed a new way to prepare it. The pork medallions in creamy mustard sauce is easy to make and tastes like you spent a long time preparing it.

  •  Star(s)

    Pork Tenderloin

    Madeliene MANUEL from High Point, NC

    The creamy mustard sauce make the tenderlion taste great... and I'm not a fan of tenderlion.

  •  Star(s)

    Wonderful

    Matthew Rynkiewicz from NANTICOKE, PA

    I make these for every pot luck at work and everyone just loves them. Also if you think that the dijon mustard is too powerful, try using a sweet and spicy mustard. It tastes awsone and use just enough untill it tastes good to you. Overall this recipe is 10++++

  •  Star(s)

    Disappointed

    Sabrina Bowditch from COLUMBUS, OH

    Sorry to say I was disappointed. After reading the reviews on this recipe, I decided to make it. I followed the recipe as written. I was shocked to see how awful and strong the creamy mustard sauce tasted when I sampeled it with a bite of pork loin. I'm not picky at all, but I'm glad I tried a bite before I put all the pork loin back into the sauce. I even attempted to put additonal evaporated milk to see if that would help but it was still awful. I do like mustard so that has nothing to do with it. I poured the sauce down the drain and came up with my own sauce then. When starting with pan dripping again, I added 1 tsp. of flour, I replaced the evaporated milk with 98% fat free chicken broth, left out the mustard, still put the green onions in as before. Let it thicken up some and put the pork loins back into it, then simmer a couple minutes. It was great. Will make it my way again.

  •  Star(s)

    Quick and tasty!

    Leigh Loud from MARIETTA, GA

    I used pork chops with this recipe and it turned out very good. I especially loved how easy and quick it was. I added just a tad bit of honey to the sauce on the portion for my children, and they loved it!

  •  Star(s)

    yummy

    June Evans from ALBANY, OR

    Simple by wonderful. My husband is a red meat lover but he said that as long as I make this, pork will be his new favorite.

  •  Star(s)

    mmmm...good!

    billie james from EVANSVILLE, IN

    I doubled up on the sauce also, and we used it on our veggies, it was sooo goood! I have a 5 year old daughter and shes way picky, but she loved it!! Very fast and easy!

  •  Star(s)

    Family Favorite

    Jamel Nannery from Rock Tavern, NY

    This is one dish my whole family enjoys. Even my 3 year old! Delicious!!

  •  Star(s)

    Yummy!!

    Kelly Kelly from PLAIN CITY, OH

    I'm not crazy about mustard of any kind, but it is perfect in this recipe. I tried it the other night and my husband and I were very impressed. Great way to shake up a your classic pork chop!

  •  Star(s)

    change up

    mike rupon from lakeland, fl.

    This was an excellant recipe. We travel a lot in our rv and this was very easy and simple. Substitued by using regular milk and butter. Turned out to be awesome!

  •  Star(s)

    Yummy !

    Fran Ritter from LA JUNTA, CO

    I use this recipe in our cholesterol lowering diet and we love the flavor.

  •  Star(s)

    pork tenderloin with creamy mustard sauce

    Ada Frost from BOTHELL, WA

    Not only is this yummy but it is just the right size for 2 people with only small leftover for snacks.

  •  Star(s)

    Fussy husband even liked.

    Kathy Salisbury from LAVON, TX

    This is a delicious, fast meal to prepare. I have a very fussy husband and he enjoyed the meal, with seconds. Thanks for submitting, really enjoyed...

  •  Star(s)

    amazing!

    natasha rene'e from san antonio texas

    This was so easy to prepare and it tasted very good. I doubled up on the sauce and added some sliced mushrooms and it made a really nice gravy. I should have made more cause my family ate every bite of it and there were no leftovers.

  •  Star(s)

    Pork Tenderloin with Creamy Mustard Sauce

    JIM APLIN from ORLANDO, FL

    A prefect way to prepare pork tenderloin. It's very tasty. I had 2 for dinner & the other two I used 1 in a salad & the other in a sandwich.

  •  Star(s)

    Great Recipe!

    Jan Wilkins from BLYTHEVILLE, AR

    I had pork chops, and company coming for dinner, so I needed an "elegant looking" presentation for the pork chops! I used this recipe and it turned out very, very nice. Served with Sweet Potato Soufflé, a Berry Vinaigrette/mixed greens salad, & your "Fruited White Cheesecake" recipe.

  •  Star(s)

    Fabulous and creamy

    jacqueline regulski from tobyhanna, pa

    I made this recipe tonight and it was delicious. I guess something in the evaporated milk made the pork very tender. I used fat free evaporated milk to cut down on the fat and very lean pork sliced thin. I also used just a regular onion chopped thinly and sauteed that with about a heaping tablespoon of minced garlic. This recipe is definately a keeper for this household.

  •  Star(s)

    Rave Reviews

    Angela Pitt from ORLANDO, FL

    I made this for dinner last night. My boyfriend was definitely pleased, and believe me, that's nominor feat because he's so difficult to please. Nice job!

  •  Star(s)

    Pork Tenderloin w/Creamy Mustard Sauce

    Jeannine Gramstad from NEWBURGH, NY

    I wasn't too sure about the mustard sauce but I went with the full recipe. It nicely paired with the pork and a different change for us. All were pleasantly agreeable after the first shock. My kids don't like change but after a little nudge, they liked.

  •  Star(s)

    yummy

    Jenny Day from LANCASTER, KY

    This was delicious. I also tried the Mustard Sauce on Chicken and it was also just as good. This quickly became a favorite for my family.

  •  Star(s)

    Pork Tenderloin w/Creamy Mustard Sauce

    Lynda Ramage from GAFFNEY, SC

    We really liked this and ate with just a salad. Easy to do and quiet tasty.

  •  Star(s)

    Great dinner idea!

    Ellen Lee from Bellevue, WA

    This is a delicious recipe. I usually avoid making creamy sauces because it's fattening, but no worries here! It's so simple, too, an all- around wonderful recipe!

  •  Star(s)

    Very good dinner

    Lori Hare from

    I made this for my husband who is a little picky about his Pork, it has to be just right, and he liked it. I poured the leftover sauce over mashed potatoes and had green beans. I will be making this again!

  •  Star(s)

    How about a touch of curry?!

    Julie Wesson from WILTON, WI

    This is a nice, basic recipe; I added sauteed mushrooms to the sauce, as well as only a teaspoon of curry powder. This light touch gave it much more flavor and worked well with the mustard.

  •  Star(s)

    _Pork Tenderloin with Creamy Mustard Sauce

    SHEILA SIMONEAU from BUXTON, ME

    This is an easy elegant looking dish to make. I buy those large tenderloins that you get get real reasonable sometimes. You can slice them the thickness you want & use this way. Really nice to serve guests.

  •  Star(s)

    Pork Tenderloin with Creamy Mustard Sauce

    Ruth Minsk-Whitehead from OCALA, FL

    Easy to make and really delicious.

  •  Star(s)

    Delicious

    denise pelfrey from kentucky

    My husband and I both enjoyed this dish, I will make it again. I added some canned mushrooms to this and mixed it with the sauce and served on top of the meat. It was delicious!

  •  Star(s)

    A company meal and so easy.

    Norma from Hartland, WI

    This is so easy and it can be elegant, with a garnish. The flavor was wonderful, I didn't have green onions, so I chopped about 3 Tbls of yellow onion and chopped about 2 Tbls of Chives. It left such a pleasant taste in our mouths. I will make it again often.

  •  Star(s)

    a company meal

    norma from Hartland wi from Hartland, WI

    We loved it, and it is so easy. The only change I made was, I only had one green onion, so I took some chives and chopped some yellow onions. I used that and it was great. A baked potato and baked squash , all in the microwave. A simple tossed salad was good with it too Enjoy. A real special dinner.

  •  Star(s)

    pork tenderloin with creamy mustard sauce

    lorraine walters from OMAHA, NE

    This was very good and easy to make. It is made with fat free milk which makes a Weight Watcher friendly meal. Thank you! This will be made again in our house.

  •  Star(s)

    super-easy and super-yummy

    Felicia Phillips from Anacoco, LA

    We loved this dish. It was very easy and quick to cook, and the taste was outstanding. This recipe is going to be one of our new favorite entrees.

  •  Star(s)

    tASTY AND EASY

    Bonnie Brown from LANCASTER, OH

    THIS WAS SO EASY TO MAKE. MY HUSBAND LOVED IT THIS WAY. NEXT TIME I HAVE TO MAKE DOUBLE SO I AM GOING TO TRY IT IN MY CROCKPOT.

  •  Star(s)

    Pork Tenderloin in sauce

    DONNA RECKLING from BARTO, PA

    THIS WAS VERY EASY & TASTY. I FOUND THE PORK TO BE VERY TENDER. USUALLY THE KIDS DON'T LIKE "FANCY SAUCES" BUT THIS WAS VERY GOOD.

  •  Star(s)

    Pork Tenderloin

    Alice Keeney from STRONGSVILLE, OH

    My husband thought this was very good. I thought it was very easy to make.

  •  Star(s)

    easy and good

    Judy Williams from KANSAS CITY, KS

    I'm looking for recipes to use in my crockpot, and this was a very easy and delicious recipe. I'm looking for more!!!!!!!!!!

  •  Star(s)

    Great meal!

    JULIE HURLEY from MARINETTE, WI

    This is a quick and easy to prepare meal! My entire family really liked it! It made a wonderful gravy! I will definitely make this again in the future!

  •  Star(s)

    ab-fab

    DAO ORLOSKI from MENTOR, OH

    ABSOLUTELY FABULOUS! TENDER ANS FULL OF FLAVOR.

  •  Star(s)

    So Good

    Tracy Mesiti from HILLSDALE, NJ

    I've made mustard cream sauces before but always with heavy cream. I had my doubts that using a fat free product would work, Thank you for proving me wrong! This sauce will work great on chicken too.


nutrition

Nutrition Facts

Serving Size: 4 servings

Servings Per Recipe: 0

  • Calories: 177
  • Calories from Fat: 39
  • Total Fat: 4g (7% of DV)
  • Saturated Fat: 1g (7% of DV)
  • Cholesterol: 73mg (24% of DV)
  • Sodium: 237mg (10% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 26g
  • Vitamin A: 4% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 9% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Spinach Stuffed Tomatoes are a great choice for a meatless entrée or side dish. Attractive and nutritious enhancement to any plate.

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recipe

Ingredients:

  • 1 package (12 ounces) STOUFFER'S Spinach Souffle, defrosted*
  • 8 medium tomatoes
  • 1/2 cup (2 ounces) shredded Parmesan, cheddar or Swiss cheese

Directions:

PREHEAT oven to 350° F.

CUT ½-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach soufflé; sprinkle cheese over top. Place in shallow baking dish.

BAKE for 25 minutes.

*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

reviews

Review This Recipe
  •  Star(s)

    Christmas Stars

    theresa spohrer from Apalachicola, FL

    I found this recipe in a magazine back in the 90's,it called for cutting the tomato bottoms off in the shape of stars which you bake beside the stuffed ones,since it's red and green it's perfect for Christmas! My son is having everyone over for dinner this year and sure enough Christmas Stars is my dish assignmet! I'm going to try all the tips. Thank-You Stouffer's fans!

  •  Star(s)

    Simple and tasty

    Tony Jurcak from Joliet, IL.

    Here is a great tip. I used a muffin tin to cook stuffed tomatoes it holds them in place and you don't have to worry about them falling over. Like all the other reviews it was an excellent dish and will make again.

  •  Star(s)

    Fancy tomatoes

    PJ Janowitz from Hialeah, FL

    I have used this recipe to dress up a plain and simple dinner, as well as to embellish a fancy one. They are delicious, especially when tomatoes in the market are less than tasty. I agree, you need to lightly salt the inside of the tomatoes, then turn them upside down to drain out some of the liquid. Not only delicious but pretty as well.

  •  Star(s)

    SOOO YUMMY.

    melissa from new york, ny

    These are SO good. Just make sure you sprinkle some salt on the tomatoes to dry them out before stuffing them, or else it gets a little runny. I make a ton of these and snack on them throughout the week.

  •  Star(s)

    EXTREME SATISFACTION

    webb shetterly from RIVERSIDE,CA

    All my favorite tastes in one dish, will make this again and again.

  •  Star(s)

    Try This..IT's even better!

    Amanda Helton from Birmingham, AL

    Cook the spinach and the cheese together in a small bowl or casserole dish before filling the tomatoes. The after stuffing sprinkle a little cheese on top. It is a lot tastier and the tomatoes don't fall apart when trying to pick them up and eat them.

  •  Star(s)

    Excellent

    caron brady from levittown, new york

    I have made these over a dozen times since first trying them. They are wonderful. Definately add parmesan to the mixture before filling the tomatoes. Bon Appetit.

  •  Star(s)

    I will make this again!

    rachell barger from tokyo japan

    I liked this recipe. VERY EASY. The only trouble I had was the tomatoes getting mushy and falling over when they were cooking. I will make this again.!! Very good.

  •  Star(s)

    Great

    Kathryn Chestnut from Palestine,TX

    I am so tired of the same old vegetables! This is quick, easy and my family really enjoyed it.

  •  Star(s)

    Easy

    Lisa from Winchendon MA

    I made these last night. My husband thought they were very good. I did add a little more cheese into the mixture, also I added some bacon bits. This gave it a bit of texture and more flavor. I'll be making these again.

  •  Star(s)

    Great Side Dish

    Jennifer from San Antonio, TX

    I made these for a side dish at Thanksgiving. They were great. Everybody loved them. I had so many compliments on the stuffed tomatoes. All of my family was happy to see something different as a side dish. I will be making these again, since they are so easy to make.

  •  Star(s)

    Great Prensentation

    Nancy from Minneapolis

    These would work well with anything. I served these with a brown rice pilaf and some grilled halibut. It really did add some nice colour to the plate. It was a nice change to a dinner salad. I took the advice of the last review and mixed some extra parmesan cheese through the spinach before I spooned the mixture into the tomatoes. I actually think you could doctor these up even more if you wanted before filling the tomatoes. The only thing you have to be careful of is leaving them in too long as they will start to fall as the tomatoe softens up. I had one colapse because it was in a little too long. It didn't ruin the taste though...they were wonderful. I will definately be making these again!!

  •  Star(s)

    Gimme More!!!!!!!

    Christi W from

    This side dish was soooooooooo good, I had to go back for more. I only used 4 tomatoes to one pkg. of spinach souffle, and topped it with fresh parm cheese. Next time though, I will mix some extra parmesan into the spinach, and on top. This one is a keeper.

  •  Star(s)

    Sooooooooo Gooooooooood!!!

    Amy Sload from

    I made this for a dinner party of 12 adults and 8 kids. Huge hit. The women took the recipe home with them!!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This Zesty Lemon Pound Cake makes a wonderful dessert no matter what the occasion.

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    recipe

    Ingredients:

    • 1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) butter, softened
    • 1 1/2 cups granulated sugar
    • 2 teaspoons vanilla extract
    • 3 large eggs
    • 3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)
    • 1 1/3 cups buttermilk
    • 1 cup powdered sugar
    • 3 tablespoons fresh lemon juice

    Directions:

    PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

    MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

    COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

    BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

    reviews

    Review This Recipe
    •  Star(s)

      zesty lemon pound cake

      Ronda Clemons from Apple Valley, CA

      I will be making tonight yummy

    •  Star(s)

      like eating sunshine!

      Sue Danko from Pittsburgh, PA

      defintely a taste of sunshine! wonderful and easy to make---a versitle dessert which can be enjoyed anyday as well as when entertaining!

    •  Star(s)

      Good Summer Treat

      Kathy Olson from MN

      very easy lemon dessert. I added Lemon Pudding to the mix which brough out a good flavor

    •  Star(s)

      Lemon Perfection!

      Suzanne Sharpton from Beaumont, TX

      We ate this entire cake within 24 hours of making it! It is absolutely perfect and I made it exactly as the recipes specifies. I love that it's made with all natural lemon flavor - no artificial aftertaste. This recipe has a permanent place in my recipe collection.

    •  Star(s)

      Delicious lemony flavor

      Patricia Bove from Saint Cloud, FL

      I made this cake to take to my husband's Aunt & Uncle's for Easter dinner. As there were to be an abundance of desserts, I baked it into 2 loaves and brought one. I followed the recipe, but added a teaspoon of lemon extract to the batter. Everyone loved the great lemon flavor of this cake. I served the other loaf when we had company later in the week, again to rave reviews! There were many requests for the recipe.

    •  Star(s)

      It was good..not great...

      LISA LOMBARDO from Turnersville, NJ

      I thought the cake was moist and tasty, but it did NOT have the texture of a pound cake at all. I didn't care for the glaze that much. It was too tangy. I am not crazy about mixing lemon juice and powdered sugar to make a glaze. It needs something else to cut back on the acid of the lemons. I probably wouldn't make this again because I've had better lemon pound cakes.

    •  Star(s)

      zesty lemon pound cake

      Blanche Tyne from Glace Bay, NS

      This cake was so easy to make.It was so moist and the leomon flavour the best.For quick dessert with great taste and looks great this is now my #1 cake.Was a hit with the whole family

    •  Star(s)

      Yummy

      Deanie Wittwer from OKLAHOMA CITY, OK

      My son loves anything lemon so this sounds ideal for me to make for him..

    •  Star(s)

      Outstanding!

      Kara Vereen from FL

      This cake was easy and delicious! Sweet, tangy, and moist. Definitely a keeper!

    •  Star(s)

      Wonderful!

      Mary Reynolds from Jackson, MS

      This cake is wonderful.....moist and delicious! It is my family's new favorite lemon pound cake. I will be making again and again.

    •  Star(s)

      WOW!!!!

      Georgine Whitman from Pinckney Michigan

      The best. My family and friends love this cake. My Daughter asked for it for her Birthday cake. Won it in a dessert contest at work. I double batch the glaze one for the bottom and one for the top. Yummy!! Very moist and Lemony.

    •  Star(s)

      Very Tasty!

      Cynthia Thigpen from Birmingham, AL

      This was the very first bundt cake I made ever! It was very moist and delicious! My family loved it!

    •  Star(s)

      good to eat

      Beverly Mclain from Union, MS

      have made this cake it is easy and tastes good.

    •  Star(s)

      lucious lemon!!!

      MICHELLE FLUSTER from Slingerlands, NY

      I have made this cake quite a few times & I never have any leftovers!!! My family loves this cake!! It is so moist & lemony!!! So refreshing any time of the year!

    •  Star(s)

      YUM!!!

      vincent kozma from toronto, CA

      What a treat and soo easy to make! The one chance (by family request) is I do a double batch of glaze and have it as a dip on the site - sure it is not the most healthy but everyone finds it fun.

    •  Star(s)

      BEST LEMON POUND CAKE EVER!

      Joyce Miller from ,

      First, thank you for this fantastic recipe (an adjective I rarely use). My alterations: I baked the dough in two loaf pans, but for company on its way, I'd use the bundt pan. Next, I melted the morsels at 50% power--easy! Finally, I omitted the glaze. Instead, I brought to a simmer 1/2 c. lemon juice and 1/2 c. granualted sugar. As soon as the cakes were browned and tested done, I poked the tops with a thin-bladed knife. Then, I slowly spooned on the cooled glaze. When the cakes cooled in the pans on cooling racks, I had no problem removing them from the pans (I use parchment paper). I did have a problem resisting the wonderful crust and taste of this cake. Wonderful--a favorite now and forever! (And I've been a baker and saver of recipes for over 30 years.)

    •  Star(s)

      Good

      Cristina Batres from Buchanan, MI

      My mom loves it when I make her this cake. I always tried it without the white chocolate and still tastes delicious! Not too sour or anything but nice with a little of sweet and tasty!

    •  Star(s)

      Yummy

      ERIN MOWERY from Fort Polk, LA

      This was simple to make and delicious. My husband and kids love it! Not too lemony, and moist!!

    •  Star(s)

      Great Cake

      Linda Nerren from BRANDON, MS

      I made this cake last weekend. It was delicious, extremely tasty and quite moist!

    •  Star(s)

      Fantastic - everyone will love it

      Tina Nevitt from Fairfax, VA

      When I saw this receipe I immediately had to make it. Brought it into the office, and everyone fell inlove with it! Many came back for a second slice. The cake was literally devoured. It was gone in less that two hours. Came home and made another one that evening (quick and easy to make) and the next day it was gone again.

    •  Star(s)

      Zesty Lemon Pound Cake

      Lynn Phillips from GAFFNEY, SC

      WOW! One of the best, if not the best, lemon pound cake ever. It was so moist that it almost felt like biting into cheesecake. My co-workers and family loved it. Will become a favorite!

    •  Star(s)

      easy

      linda pena from Pasadena, TX

      This receipe is like the "old fashion lemon cake", they are both delicious.

    •  Star(s)

      Lemon Pound Cake

      Kathleen A Groh from Orefield, PA

      I made this one year for Easter dessert and got a lot of complements. Easy to make and very delicious. Just the right complement to a dinner of any kind. I will make it again.

    •  Star(s)

      WOW!!

      Sandra Clements from Jackson, MO

      THIS IS VERY GOOD AND I WILL BE MAKING IT AGAIN. IT IS VERY MOIST AND HAS A GREAT LEMON FLAVOR. THIS IS GREAT TO TAKE TO POTLUCKS AND ANY HOLIDAY GATHERINGS.

    •  Star(s)

      Tasty Zesty Lemon Pound Cake

      Denise Middleton from Hemet, CA

      This recipe is really good for bake sales. Very moist and firm with just enough lemon flavor that is just so tasty with coffee. This cake will sell fast and will be asked for through out the whole year.

    •  Star(s)

      Love it

      Arwen Rosenberger from Mazomanie, Wisconsin

      I lost my recipe for this pound cake and missed it greatly. It is very moist with good lemon flavor.

    •  Star(s)

      great cake

      claudia jimenez from Griffith, IN

      I make this cake often and my family loves it!! It's great with coffee.

    •  Star(s)

      Others liked it

      Sandra DiGesse from Stoughton, MA

      This was not to my taste -- I don't care for the flavor of which chocolate chips in the cake. It was a hit with my coworkers, though.

    •  Star(s)

      Zesty Lemon Pound Cake

      Elaine Memmott from Easley , South Carolina

      I made this cake to travel for a Birthday celebration. I doubled the glaze. It was delicious. Everyone loved it.

    •  Star(s)

      Fantastic cake

      Cindy Kelly from McDonough, GA

      Found this recipe when a friend asked me to make a Lemon Pound Cake for her. Her family devoured it and she wants another one..It is a great recipe..

    •  Star(s)

      Moist and delicious!

      Karen Crocco from Hamden, CT

      I made this cake for a school function, and it was gone in minutes. Most lemon cake is somewhat dry, but this was moist and very lemony.

    •  Star(s)

      Outstanding cake!!

      Sandra Taylor from Greenville, SC

      I am always searching for the ultimate lemon cake recipe. My search has ended!!! This is not only my favorite, it has become the the most requested from my friends...

    •  Star(s)

      Dense and Lemony

      Deborah Cooper from LOS ANGELES, CA

      This cake was easy to make. The texture was velvety and dense. The flavor was superb. I can't wait to make it during the Christmas holidays in bundtlette pans.

    •  Star(s)

      Old Stand By

      CONSTANCE ZECCHIN from INMAN, SC

      This cake is a dessert I make over and over. Also have made it for cake sales and it has been one of the first to sell! Easy and delicious!

    •  Star(s)

      easy lemon cake

      Debbie Boory from Providence, RI

      I made this for my family who love lemon. It is delicious and easy, easy.

    •  Star(s)

      zesty lemon pound cake

      diane barron from West Chester, PA

      i served this to my family, We thought it was the best that I ever made, this will be made monthly, it was a big hit.

    •  Star(s)

      Zesty Lemon BLUEBERRY cake

      Susi Matthews from Coweta, OK

      I love this recipe. I modified it a bit to make it lower in fat and then added fresh blueberries to it. It's a favorite with my family and friends; they ask me to make it again and again.

    •  Star(s)

      great cake!

      Randi Verreault from Port McNicoll, ON

      easy to make, great flavour, even the kids liked it!

    •  Star(s)

      zesty lemon pound cake

      terry zinck from SAN ANTONIO, TX

      My family loved this cake. It was gone in a flash! It was easy to make and turned out perfect. I will make this cake over and over. It will be one of my holiday treats this year. Thanks

    •  Star(s)

      Zesty Lemon Pound Cake

      Cassandra Kelley from Norwalk, CA

      I made this cake for 1 of my co-workers for her b-day & she wouldn't share, so the team was mad at her & i have to bake it again for the team. But the lady i baked it for said it was delisicous

    •  Star(s)

      Zesty Lemon Pound Cake

      elizabeth biggs from MARIETTA, GA

      This cake had a wonderful flavor. I did modify a few of the ingredients to lower the calories...I used egg beaters, halved the sugar and the morsels, and added extra vanilla.I added 3oz. of fat free cream cheese softened to give a smoother texture.

    •  Star(s)

      Melt in you Mouth

      Phedella Bradford from Cleveland, OH

      Served with a scoop of lemon or pineapple sherbet is a must.

    •  Star(s)

      Yummy, yummy for my tummy!

      Patricia Cortez from BENTONVILLE, AR

      This pound cake went over well with the guests we had over dinner. Everyone wanted the recipe! I served it with french vanilla ice cream. Great recipe!

    •  Star(s)

      Zesty Lemon Pound Cake

      Joanne Valcourt from LOWELL, MA

      I like this cake easy and delicious

    •  Star(s)

      Perfect Spring Cake

      Christine Figueroa from MATTHEWS, NC

      I made this for Easter and it was great! Everyone wanted the recipe.

    •  Star(s)

      rick & flavorful

      Marlene Wright from TUCSON, AZ

      I made this for my husband's birthday since he loves lemon desserts. It was so easy to make. I did it in 2 loaf pans so I could freeze half for another time. It is so moist & rich with flavor. I will definitely make it again.... it is in my favorite recipe binder!

    •  Star(s)

      Zesty Lemon Pound Cake

      Cheryl Majchrzak from MILWAUKEE, WI

      This is the best lemon pound cake I've ever tried. Absolutely delicious and so moist.Will be making it often. This recipes a keeper.

    •  Star(s)

      The Name says it all

      Shirley Kirchdoerfer from SUMMIT HILL, PA

      I made this recipe for Easter. My company enjoyed the fresh taste of lemon in this perfect cake to serve after dinner with coffee and tea. The recipe was not difficult to follow and the cake turned out well. My mother informed me that this cake tasted even better the next day when she had a piece after her lunch!

    •  Star(s)

      It's A Winner

      Lisa Burnham from PLAINS, MT

      I took this cake to a picnic and it was gone in under an hour and I had many recipe requests. I frosted mine with coconut frosting which complimented the lemon nicely. Will make again!

    •  Star(s)

      Great

      KIM MAHONEY from MORRISTOWN, NJ

      I made this this weekend for a party. Everyone loved it. It was easy - and lemony. Great dessert.


    nutrition

    Nutrition Facts

    Serving Size: 12 to 16 servings

    Servings Per Recipe: 0

    • Calories: 480
    • Calories from Fat: 190
    • Total Fat: 21g (32% of DV)
    • Saturated Fat: 14g (68% of DV)
    • Cholesterol: 95mg (32% of DV)
    • Sodium: 300mg (12% of DV)
    • Carbohydrates: 67g (22% of DV)
    • Dietary Fiber: .5g (4% of DV)
    • Sugars: 46g
    • Protein: 6g
    • Vitamin A: 10% of DV
    • Vitamin C: 8% of DV
    • Calcium: 10% of DV
    • Iron: 8% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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