Description
Indulge in the delightful flavors of Italy with this Italian Lemon Pound Cake. Bursting with zesty lemon goodness, this moist and tender cake is perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1/3 cup sour cream
- 1/4 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 soda
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice (for glaze)
Cake:
Glaze:
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease a 9×5-inch loaf pan or bundt pan.
- Cream butter and sugar: In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add eggs and wet ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, milk, lemon juice, lemon zest, and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the top of the cake and let set before slicing.
Notes
- For a stronger lemon flavor, increase the zest to 2 tablespoons or add a few drops of lemon extract.
- This cake stores well at room temperature for up to 3 days or can be refrigerated for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
