Italian Lemon Pound Cake
Ingredients:
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 Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Directions:
Preheat Oven and Prepare the Pan:
Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
Add Eggs One at a Time:
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add Dry Ingredients and Sour Cream Alternately:
Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
Add Lemon Zest, Juice, and Extracts:
Gently fold in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until fully incorporated.
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely before glazing.
Glaze the Cake:
Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides.
Serving:
This Italian Lemon Pound Cake is bursting with bright, zesty lemon flavor and has a tender, moist crumb. It’s perfect for brunch, tea time, or as a refreshing dessert after any meal.