Lemongrass Poundcake

  • 15m

    prep time

  • 1h

    Cook Time

  • 10





  • 2 cups flour
  • ¼ teaspoon baking powder
  • ¾ cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • ¾ cup sour cream
  • 3 tablespoon Gourmet Garden Gourmet Garden™ Lemongrass Stir-In Paste, Stir-In Paste
  • 1 cup powdered sugar
  • 2 tablespoon lemon juice

Nutrition information

Nutrition information coming soon.


  • Mix flour and baking powder; set aside.

  • Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, one at a time, until well blended.

  • Add flour mixture alternately with sour cream, beating well after each addition. Blend in Gourmet Garden Lemongrass Stir-In Paste. Pour into a greased 10-cup bundt pan or divide batter into two (9x5) loaf pans.  

  • Bake in 325 degree oven for 1 hour or until tooth pick inserted in center comes out clean. Cool in pan 10 min. Remove from pan. Cool completely.

  • Combine powdered sugar and lemon juice; drizzle on cooled cake.