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Italian Lemon Pound Cake Recipe

Italian Lemon Pound Cake Recipe
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4.7 from 10 reviews

Indulge in the bright and zesty flavors of this delightful Italian Lemon Pound Cake. With a tender crumb and a tangy lemon glaze, this cake is perfect for any occasion, from afternoon tea to dessert after dinner.

Ingredients

Units Scale

Main Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a 10-inch Bundt or tube pan by greasing and flouring it.
  2. Mix wet ingredients: In a large bowl, cream butter and sugar, then add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.
  3. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, alternating with milk.
  4. Bake: Pour batter into pan and bake for 60–70 minutes.
  5. Make glaze: Whisk powdered sugar and lemon juice. Drizzle over cooled cake.

Notes

  • Enhance lemon flavor with a teaspoon of lemon extract.
  • Cake stays fresh at room temperature for 3 days or refrigerate for longer storage.

Nutrition

Find it online: https://easy-tapas-recipes.com/italian-lemon-pound-cake-recipe/