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White Lily

Lemon Pound Cake


30 min


1 hrs 30 min


16 servings


Pillsbury® Baking Spray with Flour 6 large eggs
2 3/4 cups White Lily® Enriched Bleached All Purpose Flour 1 tbsp. fresh lemon juice
1/4 tsp. baking soda 1/2 tsp. lemon extract
1 cup butter softened1 cup sour cream
3 cups sugar 2 tbsps. grated lemon peel


  1. 1.
    HEAT oven to 325°F. Coat a 10-inch tube pan with baking spray with flour. Stir together flour and baking soda in small bowl.

  2. 2.
    BEAT butter in large bowl with electric mixer at medium speed about 30 seconds. Gradually add sugar and continue beating 7 minutes or until mixture is fluffy and sugar is dissolved.

  3. 3.
    BEAT in eggs, one at a time, beating well after each addition. Stir in lemon juice and extract. Gradually add flour mixture and sour cream, beating on low speed just until combined. Fold in lemon peel.

  4. 4.
    SPREAD batter in prepared pan. Bake 80 to 90 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.