Tart Jane Pound Cake

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A rich lemon pound cake with the perfect balance of sweet and tart.

This citrus delight is a delicious vanilla pound cake made with farm-fresh, Grade-A eggs from free-range chickens, real creamery butter, and real cane sugar. The middle of the bunt cake is generously filled with home-made lemon curd and topped with white chocolate shavings. Like all Janie’s Cakes it’s made from an old family recipe using only the finest all-natural ingredients. Simply delicious.

Ships Monday through Thursday via 2-Day or Faster
Order by Wednesday at 1PM (ET) for delivery by Friday

All cakes are beautifully packaged in a yellow and white stripe box with a blue ribbon for a great gift presentation.

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1 review
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Richard
EAST SAINT LOUIS, IL
Posted on 03/17/2017

The cake was moist and lemony. Just as Advertised

Storage & Care:

Option #1 - Eat Your Cake: Best eaten within 3 days. Store your cake in the cellophane bag or air tight container.

Option #2 - Refrigerate: Best eaten within 10 days. Allow approximately 3 hours for the cake to reach room temperature.

Option #3 - Freeze: Up to 6 months. Allow approximately 4 hours for the cake to thaw.

Best Eaten at Room Temperature!