Lemon Pound Cake - White Lily®
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Lemon Pound Cake


16 servings

Prep Time

30 min

Cook Time

90 min

Total Time

240 min

recipe image


2 3/4 cups White Lily® Enriched Bleached All-Purpose Flour

Baking spray with flour

1/4 teaspoon baking soda

1 cup butter, softened

3 cups sugar

6 large eggs

1 tablespoon fresh lemon juice

1/2 teaspoon lemon extract

1 cup sour cream

2 tablespoons grated lemon peel


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.

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.

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.

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.


Serving Size (1 slice, 1/16 of cake), Calories 380 (Calories from Fat 140), Total Fat 16g (Saturated Fat 9g, Trans Fat 1g), Cholesterol 105mg, Sodium 160mg, Total Carbohydrate 55g (Dietary Fiber 1g, Sugars 38g), Protein 5g; Percent Daily Value*: Vitamin A 10%, Vitamin C 2%, Calcium 4%, Iron 8%.

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

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