Description
This Italian Lemon Pound Cake is a moist, flavorful dessert combining the rich texture of a traditional pound cake with bright, zesty lemon notes. Infused with fresh lemon juice and zest, and topped with a tangy lemon glaze, it’s perfect for any occasion requiring a citrusy, indulgent treat.
Ingredients
Scale
Cake Ingredients
- 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.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Lemon and Vanilla: Mix in fresh lemon juice, lemon zest, and vanilla extract, imparting vibrant citrus flavor and aroma to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream and beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Pour and Smooth Batter: Pour the batter into the prepared pan, smoothing the top for even baking.
- Bake the Cake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preparing it for glazing.
- Prepare Lemon Glaze: Whisk powdered sugar and fresh lemon juice together until smooth and pourable, creating a tangy glaze to complement the cake.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake evenly before serving for added sweetness and citrus zing.
Notes
- For an extra burst of lemon flavor, brush the warm cake with additional fresh lemon juice before applying the glaze.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
- Alternatively, refrigerate the cake for up to 5 days; bring to room temperature before serving for best texture.
