Description
This Italian Lemon Pound Cake is a moist, tender, and richly flavored dessert perfect for lemon lovers. Made with a combination of butter, sour cream, and freshly zested lemons, it provides a delightful balance of sweetness and tang. The cake is topped with a smooth lemon glaze that adds a bright, citrusy finish, making it ideal for any occasion or a special treat with coffee or tea.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional, for extra lemon flavor)
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
- Preheat and Prepare Pan. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 5 minutes. This step is crucial for a tender texture.
- Add Eggs. Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to fully combine and maintain the batter’s lightness.
- 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 and salt.
- Combine Wet and Dry Ingredients. Gradually add the flour mixture to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
- Add Lemon Flavoring. Fold in the lemon zest, fresh lemon juice, vanilla extract, and optional lemon extract carefully to enhance the lemon flavor throughout the cake.
- Bake. Pour the batter into the prepared bundt pan and bake in the preheated oven for 1 hour to 1 hour and 25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool. Allow the cake to cool for 10–15 minutes in the pan, then invert it onto a wire rack to cool completely before glazing.
- Prepare the Glaze. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Optionally, stir in lemon zest for added texture and flavor.
- Glaze the Cake. Drizzle the lemon glaze evenly over the cooled cake and let it set before serving to add a bright citrus finish.
Notes
- Ensure all ingredients, especially the eggs and sour cream, are at room temperature for best mixing results.
- The lemon extract is optional but enhances the lemony aroma if you love extra lemon flavor.
- Carefully measure flour by spooning it into the measuring cup and leveling it off to avoid a dry cake.
- Allow the glaze to set fully before slicing to prevent it from sliding off.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
