Sunny Lemon™ Pound Cake & Icing Mix

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Lusciously light, with real bits of lemon peel, this beautiful pound cake is always a showstopper for dessert or brunch.

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  • Lusciously light, with real bits of lemon peel, this beautiful pound cake is always a showstopper for dessert or brunch. Serves 11 (17 oz.).
  • Lemon Crinkle Cookies: Sunny Lemon Pound Cake & Icing Mix prepared as drop cookies and frosted with a lemon buttercream frosting.
  • Stir 1 tablespoon poppy seeds into batter before baking.
  • After drizzling cake with icing, sprinkle with sweetened, flaked coconut.
  • For mini trifles, cut cake into cubes. In small glass dishes or wine glasses, layer cake cubes with whipped cream and fresh berries. Dust with contents of icing packet.
  • Package styles and colors may vary.
  • Item: 769515
Sunny Lemon Pound Cake & Icing Mix

1 package Sunny Lemon Pound Cake & Icing Mix
¾ cup + 1 tablespoon water, divided
½ cup + 2 tablespoons butter, melted & cooled, divided
1 large egg, beaten

1. Preheat oven to 325°F. In large bowl, combine Packet 1, ¾ cup water and ½ cup melted butter and egg; blend well. Do not overmix; batter will be lumpy.

2. Spread batter into greased 9x5-inch loaf pan. Bake 55-60 minutes or until toothpick inserted in the center comes out clean. Cool completely. Remove from pan.

3. In small bowl, combine Packet 2 with remaining 2 tablespoons melted butter and 1 tablespoon water; whisk until smooth. Drizzle over top and sides of pound cake. Makes about 11 servings.

High Altitude: Increase water in cake by 2 tablespoons and add 1/3 cup flour. Bake at 325˚F for 55 minutes or until toothpick inserted in center comes out clean.

Use ½ cup plain Greek yogurt in place of butter in cake. To prepare icing, combine Packet 2 with 1 tablespoon water.

Do not eat raw batter.

ts eatwell

INGREDIENTS: Packet 1: Wheat flour, sugar, cornstarch, nonfat dried milk, less than 2 percent of dried lemon peel, wheat gluten, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), natural flavor, vegetable oil (canola oil and/or soybean oil), xanthan gum, turmeric (color), dextrose, salt. Packet 2: Confectioner's sugar (sugar, cornstarch), vegetable oil (canola oil and/or soybean oil), modified cornstarch, natural flavor, salt, citric acid.

CONTAINS: Milk and wheat.
Manufactured in a facility that processes egg and soy.

Contains bioengineered food ingredients.

Certified Kosher-dairy by OU

kosher-dairy by OU

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108 Reviews
  • Clara Kendy

    Lemon Pound Cake

    Another favorite! Need a quick take along to a party/picnic this works.

  • Michelle Seck

    Sunny Lemon Pound Cake/Icing Mix


  • Jann Woodson

    Lemon pound cake

    Topping is good. Love ease of making. But we need more lemon flavor. We will be using half water and half lemon for cake, and 1 to lemon added to topping in future.

  • Pamela

    Sunny Lemon Pound Cake

    Very flavorful with blueberries and raspberries. Yummy

  • Michele

    Sunny Lemon Pound cake

    My go to when I need a fresh special dessert. Very easy and no mess. I keep one in pantry at all time

  • Julie Lawrence

    Lemon pound cake

    It was delicious

  • Mary Parker

    Sunny lemon pound cake

    Easy to make and delicious. And I don’t make frosting for it. I like it without frosting.

  • Tooni Karlovec

    Lemon Cake

    Love this cake just not as much as the Chocolate but my hubby loves this

  • Patricia Matteo

    Great pound cake.

    If you like lemon this is outstanding. If you want it sweeter add the very lemon frosting

  • Marissa

    This was pretty good.

    I have not had many pound cakes since most are overly sweet in my opinion but this one was really good I did add a little bit of lemon juice to the cake and used lemon juice instead of water to make the frosting mostly due to the fact I just like really sour tastes. But even with those changes it was a really good pound cake one of the best I've had in a long time.