Description
Delightful Italian Lemon Pound Cake brings a slice of Mediterranean sunshine right to your kitchen table. Zesty citrus and rich butter blend together in a simple yet elegant dessert that whispers sweet memories of Italian afternoons.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
Flavor Enhancers:
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 teaspoon vanilla extract
Supporting Ingredients:
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
Instructions
- Prepare your oven at 350°F (175°C) and thoroughly coat a 9×5-inch loaf pan with butter and flour to prevent sticking.
- Sift together 2½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a medium mixing bowl.
- Cream 1 cup softened unsalted butter with 2 cups granulated sugar using an electric mixer until the mixture becomes pale and fluffy, approximately 3-4 minutes.
- Incorporate 4 large eggs into the butter mixture one at a time, ensuring each is fully blended before adding the next.
- Fold in 1 cup sour cream, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and ½ teaspoon vanilla extract until the mixture looks smooth and consistent.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined to maintain the cake’s delicate texture.
- Transfer the batter into the prepared pan, using a spatula to spread it evenly and eliminate any air pockets.
- Bake the cake for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is ready.
- Remove the cake from the oven and let it rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the cake to a wire cooling rack and allow it to cool completely.
- Whisk 1 cup powdered sugar with 2 tablespoons lemon juice and 1 tablespoon water until the glaze reaches a smooth, pourable consistency.
- Drizzle the lemon glaze over the cooled cake, allowing it to cascade naturally down the sides.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Zest lemons before juicing to maximize flavor and prevent dry cake edges during baking.
- Avoid overmixing the batter after adding dry ingredients, which can create a tough, dense pound cake.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend and add 1/2 teaspoon xanthan gum.
- Prep Time: 20-25 minutes
- Cook Time: 55-65 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 365 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg