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Italian Lemon Pound Cake

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Italian Lemon Pound Cake

This irresistible, zesty lemon pound cake is moist, buttery, and packed with bright citrus flavor, topped with a luscious lemon glaze for the perfect finish.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream, at room temperature
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional, for extra lemon flavor)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Zest of 1 lemon (optional)

Directions

1. Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 325°F (160°C).
  • Grease and flour a 10-inch bundt or tube pan to prevent sticking.

2. Cream Butter and Sugar:

  • In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together on medium-high speed until light and fluffy, about 5 minutes.

3. Add Eggs:

  • Add the eggs one at a time, beating well after each addition to ensure a smooth batter.

4. Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Alternate Adding Dry Ingredients and Sour Cream:

  • Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream.
  • Begin and end with the dry ingredients, mixing until just combined.

6. Add Lemon and Flavorings:

  • Fold in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until fully incorporated.
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7. Bake the Cake:

  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cake:

  • Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and allow it to cool completely before adding the glaze.

9. Make the Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
  • Stir in the lemon zest for an extra burst of citrus flavor (optional).

10. Glaze the Cake:

  • Drizzle the glaze evenly over the cooled cake, letting it drip down the sides.

Tips for Success

  • Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
  • Check for doneness: Begin testing for doneness at 1 hour and 15 minutes to avoid overbaking.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy this classic Italian Lemon Pound Cake with a cup of coffee, tea, or as a delightful dessert after a meal!

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