Martha White
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Lemon Butter Pound Cake Bars — A Southern Favorite Made Easy

In the South, we love our pound cakes. Big, buttery cakes usually baked in a tube, Bundt® pan or loaf pan can easily span the seasons. We eat slices plain, topped with fruit and sauces, or buttered and toasted for breakfast. Pound cake is a great item to have on hand for company because they just seem to get better a few days after baking.

The classic pound cake consists of butter, sugar, eggs and flour. Over the years, I’ve added sour cream, cream cheese, chocolate, brown sugar, and the list goes on.

Although the recipe is fairly straight forward, occasionally you may need to bake something a little quicker. Several years ago, I experimented to see if you could just melt butter and stir in remaining ingredients. To make it even easier, we used Martha White® Self-Rising Flour. I knew this method would not produce a typical pound cake, so I decided to bake it in a 9×13 pan and cut it into bars. I added fresh lemon juice and after a little testing, landed on the delicious result I was looking for.

Pound cakes are one of my favorite “go-to” recipes I keep on hand to share with friends and neighbors. I now have an option of something a little quicker to make that’s just as good, but in a different form. These moist, dense Lemon Butter Pound Cake Bars are perfect for parties, gifting, a pot luck, or to have in the freezer for unexpected guests.

Bundt is a registered trademark of Northerland Aluminum Products, Inc.

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