Description
This Italian Lemon Pound Cake is a moist, flavorful dessert bursting with fresh citrus notes. Made with a tender crumb and a tangy lemon glaze, it’s perfect for any occasion that calls for a bright, sweet treat.
Ingredients
Scale
Cake
- 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
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or standard loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes. This step ensures a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and create a smooth batter.
- Combine Wet Ingredients: Mix in the sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract until everything is well combined, adding moisture and fresh citrus flavor to the 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.
- Combine Batter: Gradually add the flour mixture to the wet ingredients, mixing just until incorporated to avoid overmixing which can toughen the cake.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely, which helps retain moisture and prevents sogginess.
- Prepare Glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth to create a zesty glaze that complements the cake perfectly.
- Glaze Cake: Drizzle the lemon glaze over the cooled cake before serving for an extra burst of citrus flavor and a beautiful finish.
Notes
- For an extra punch of lemon flavor, brush the warm cake with additional fresh lemon juice before applying the glaze.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for longer freshness without compromising texture.
