Lemon Poundcake

15 m
Prep Time
1 h
Cook Time

Servings: 4


  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 3/4 cup sour cream
  • 3 tablespoon zesty lemon
  • 1 cup powdered sugar
  • 2 tablespoon lemon juice


(per Serving)

Nutrition information coming soon


  • 1 Mix flour and baking powder; set aside.
  • 2 Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, one at a time, until well blended.
  • 3 Add flour mixture alternately with sour cream, beating well after each addition. Blend in Lemon Paste. Pour into a greased 10-cup bundt pan or divide batter into two (9x5) loaf pans.  
  • 4 Bake in preheated 325°F oven 1 hour or until tooth pick inserted in center comes out clean. Cool in pan 10 min. Remove from pan. Cool completely.
  • 5 Combine powdered sugar and lemon juice; drizzle on cooled cake.