Description
Indulge in the delightful flavors of Italy with this moist and zesty Italian Lemon Pound Cake. With a tender crumb and a tangy lemon glaze, this cake is perfect for any occasion.
Ingredients
Scale
Main Cake:
- 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
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and prepare a 10-inch bundt or loaf pan by greasing and flouring it.
- Mix Wet Ingredients: In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, alternating with sour cream.
- Bake: Pour batter into pan and bake for 60–70 minutes until a toothpick comes out clean. Cool in pan, then invert onto a wire rack.
- Make Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- For extra lemon flavor, brush warm cake with additional lemon juice before glazing.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
