Lemon Pound Cake

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.


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



  • 1 cup granulated sugar
  • 1-2 tbsp milk


To Do

Step 1: Preheat oven to 325°F & grease a large tube pan with cooking spray.
Step 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.
Step 3: Add lemon extract, sour cream, and Miracle Whip & beat until combined. Then add cake flour and baking powder & mix until just combined.
Step 4: Transfer batter into tub pan. Bake until toothpick inserted in center comes out clean, 1 hour and 30 min.
Step 5: Let cool completely before flipping onto cake tray.
Step 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


Want the recipe? Enter your phone number below and we'll text it to you. You're welcome.

Error! Please try again.

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.

More Lunch Club

Not even a global pandemic can stop a host from throwing party. Well, a virtual one that is.


Pour yourself a cup, sit back, and let us tell you how this divisive drink became a holiday staple.


Gifting just got a whole lot sweeter. We bring you all the baked goods too good not to gift this holiday season.

Ready to lunch?

Start by upgrading those old takeout containers made of cheap, toxic plastics.