Description
This Italian Lemon Pound Cake is a moist, tender, and flavorful dessert bursting with fresh lemon zest and juice. Perfectly balanced with a creamy, tangy sour cream base and a sweet, zesty lemon glaze, this classic cake is ideal for any occasion, offering a delightful citrus twist on the traditional pound cake.
Ingredients
Scale
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, 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)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking and ensure easy removal of the cake once baked.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar for about 5 minutes until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to maintain a smooth and thick batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture alternately with the sour cream, starting and ending with the dry ingredients. Mix gently to combine, ensuring a smooth batter without overmixing.
- Add Lemon Flavoring: Fold in the lemon zest, fresh lemon juice, vanilla extract, and optional lemon extract to infuse the batter with vibrant citrus flavor evenly.
- Bake: Pour the prepared batter into the greased and floured pan. Bake in the preheated oven for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is thoroughly baked.
- Cool: Allow the cake to cool in the pan for 10–15 minutes to set, then carefully transfer it onto a wire rack to cool completely before applying the glaze.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Optionally mix in the zest of one lemon for extra texture and flavor.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake. Let it set at room temperature so the glaze hardens slightly, adding a sweet and tangy finishing touch.
Notes
- Ensure the eggs and sour cream are at room temperature for better batter consistency and rise.
- Do not overmix the batter after adding the flour to avoid a dense cake texture.
- You can substitute lemon extract with more fresh lemon zest or juice if preferred.
- The baking time may vary depending on your oven; start checking for doneness at 1 hour 10 minutes.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
