counter create hit
Img 8764

Italian Lemon Pound Cake

by
Pin
Share

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.
See also  This is my granddad's fave recipe ever. The house smells amazing whenever I make it

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!

Pin
Share