Description
This Italian Lemon Pound Cake is a moist and flavorful dessert that combines the bright zest and juice of fresh lemons with a rich, buttery batter. Perfect for citrus lovers, it features a tender crumb and a tangy lemon glaze that adds an extra burst of citrus sweetness. Ideal for serving at gatherings or enjoying with a cup of tea, this classic cake recipe brings a refreshing twist to traditional pound cake with its delicate lemon notes.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/3 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or standard loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s texture.
- Mix in Wet Ingredients: Stir in sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract until combined. These ingredients add moisture and bright lemon flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until incorporated. Avoid over-mixing to keep the cake tender.
- Transfer to Pan: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back lightly when touched.
- Cool: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely, preventing sogginess.
- Prepare Glaze: Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth to make the tangy glaze.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake just before serving to add a glossy finish and extra citrus flavor.
Notes
- For extra lemon flavor, brush the warm cake with additional lemon juice before applying the glaze.
- This cake stores well covered at room temperature for up to 3 days or refrigerated for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
