Lemon Pound Cake
Recipes

Lemon Pound Cake

A little citrus to brighten up someone's winter this year. Gifted in one of our INKA Containers, pound cake has never looked better.

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To Grab

Pound cake:

  • 1 ½ cup (3 sticks) unsalted butter
  • 3 cups granulated sugar
  • 6 large eggs
  • 5 tbsp lemon extract
  • 3 tbsp sour cream
  • 4 tbsp Miracle Whip
  • 3 cups cake flour
  • 1 tsp baking powder
  • Cooking spray

 

Icing:

  • 1 cup granulated sugar
  • 1-2 tbsp milk

 

To Do

  1. Preheat oven to 325°F & grease a large tube pan with cooking spray.
  2. Combine butter and sugar in a large bowl & beat until creamy, for 3-4 min. Add eggs one at a time, beating thoroughly until completely incorporated.
  3. Add lemon extract, sour cream, and Miracle Whip & beat until combined. Then add cake flour and baking powder & mix until just combined.
  4. Transfer batter into tub pan. Bake until toothpick inserted in center comes out clean, 1 hour and 30 min.
  5. Let cool completely before flipping onto cake tray.
  6. To make the icing, mix sugar & milk (as needed) until desired consistency. Then enjoy!

 

Photography and Food Styling by Suzi Hyun, words by Emilie Swan

 

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SOMETHING TO PUT THEM IN

Food Containers

Say goodbye to mom’s old takeout containers and hello to Inka’s patent-pending InvisiSeal technology. We spent 3 years designing the last set of Food Containers you’ll ever need, for both at-home food storage and lunches on-the-go. Yep, microwavable and dishwasher-safe too.

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