Description
This Italian Lemon Pound Cake is a moist, buttery dessert infused with fresh lemon juice and zest for a bright citrus flavor. Featuring a tender crumb balanced by a hint of tangy sour cream and rich whole milk, it’s perfect for any occasion. The cake is easy to make and bakes to golden perfection, ideal for slicing and serving with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1/3 cup sour cream
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan or a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, ensuring each egg is fully combined before adding the next. This helps create a smooth batter.
- Mix Wet Ingredients: Stir in the sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth and uniform in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasonings.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, gently folding or mixing until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes to firm up, then carefully remove it and place on a wire rack to cool completely before slicing and serving.
Notes
- For an extra lemony finish, drizzle a simple lemon glaze made from 1 cup powdered sugar mixed with 2–3 tablespoons fresh lemon juice over the cooled cake.
- This cake keeps well for several days when wrapped tightly with plastic wrap or stored in an airtight container, enhancing the flavors.
- You can substitute sour cream with Greek yogurt if preferred for a similar tang and moisture.
