Description
This Italian Lemon Pound Cake is a moist and tender dessert bursting with fresh lemon flavor. A classic pound cake base is enhanced with lemon juice, zest, and a tangy sour cream addition, then finished with a smooth lemon glaze that adds the perfect citrusy sweetness. Ideal for any occasion, this cake pairs wonderfully with tea or coffee and offers a delightful balance of richness and brightness.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs
- â…“ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan to prevent sticking and allow for easy cake release.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3–4 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
- Mix Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract to infuse the batter with bright citrus and aromatic vanilla notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined to avoid overmixing, which can toughen the cake.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: Whisk together the powdered sugar and 2–3 tablespoons fresh lemon juice until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake evenly. For extra lemony flavor, brush the warm cake with additional lemon juice before applying the glaze. Slice and serve.
Notes
- For stronger lemon flavor, brush the warm cake with extra lemon juice before glazing.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate the cake for up to 5 days; bring to room temperature before serving for best texture.
