Description
This Italian Lemon Pound Cake is a moist, flavorful dessert featuring a tender crumb infused with zesty lemon juice and lemon zest. Perfectly balanced with a touch of vanilla and optional lemon extract, this classic pound cake is baked to golden perfection and finished with a dusting of powdered sugar or a tangy lemon glaze for an extra burst of citrus. Ideal as a delightful treat alongside tea or coffee, this recipe yields a luscious loaf that becomes even more delicious the day after baking.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
For the Topping
- Powdered sugar for dusting
- OR lemon glaze (1 cup powdered sugar + 1–2 tablespoons lemon juice)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender pound cake.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully combine and maintain the batter’s smooth texture.
- Mix in Flavorings: Stir in the lemon zest, fresh lemon juice, vanilla extract, and lemon extract if you are using it, to evenly distribute the citrusy and aromatic flavors throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even leavening and seasoning in the cake.
- Incorporate Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for an even bake and attractive finish.
- Bake the Cake: Place the pan in the preheated oven and bake for 55–65 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked but still moist.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up slightly, then carefully remove it from the pan and cool completely on a wire rack to prevent sogginess.
- Finish and Serve: Just before serving, dust the cooled cake with powdered sugar or drizzle with the lemon glaze to add a beautiful finish and extra lemon flavor.
Notes
- For a more intense lemon flavor, use both fresh lemon juice and lemon extract in the batter.
- This cake tastes even better the next day as the flavors develop and deepen.
- Store the cake at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.
