Description
This Italian Lemon Pound Cake offers a moist, dense texture with a bright citrusy flavor, enhanced by a tangy lemon glaze. Perfect as a refreshing dessert or a sweet treat with tea, this cake combines traditional pound cake richness with the zesty brightness of fresh lemon juice and zest.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F. Grease and flour a standard loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, which creates a tender texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to ensure full incorporation.
- Mix Wet Ingredients: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully combined, infusing the batter with citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the rising agents and seasoning.
- Incorporate Dry and Milk: Gradually add the dry flour mixture alternately with whole milk to the wet mixture, starting and ending with the flour. Mix just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly.
- Prepare the Glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth and drizzle evenly over the cooled cake for a tangy finish.
Notes
- For an extra lemon punch, consider adding a small amount of lemon extract to the batter.
- This cake can be stored at room temperature for 2–3 days or refrigerated for up to a week, maintaining freshness.
- It also freezes well, allowing you to enjoy it at a later date without compromising flavor or texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
