Description
Italian Lemon Pound Cake is a moist, tender, and buttery dessert bursting with bright lemon flavor from fresh juice and zest, drizzled with a sweet-tart lemon glaze — a simple yet elegant treat perfect for spring, tea time, or any occasion.
Ingredients
-
- 1 cup (230g) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a bundt pan or loaf pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in sour cream, buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.
- Allow the glaze to set for 10–15 minutes before slicing and serving.
Notes
- For extra lemon flavor, brush warm cake with a mixture of lemon juice and sugar before glazing.
- This cake stays moist for up to 4 days when stored in an airtight container.
- Add a handful of blueberries to the batter for a fruity twist.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: Italian