Italian Lemon Pound Cake Recipe
Introduction
This Italian Lemon Pound Cake is a delightful, moist treat bursting with bright citrus flavor. Perfect for afternoon tea or a simple dessert, it combines tender crumb with a zesty lemon punch that’s sure to brighten your day.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Step 1: Preheat your oven to 350°F and grease a loaf pan well so the cake doesn’t stick.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a larger bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy.
- Step 4: Beat in the eggs one at a time, ensuring each is fully blended before adding the next.
- Step 5: Stir in the lemon zest, lemon juice, and vanilla extract if using.
- Step 6: Mix in the sour cream and whole milk until the batter looks uniform and smooth.
- Step 7: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake moist.
- Step 8: Pour the batter evenly into the greased loaf pan and smooth the top with a spatula.
- Step 9: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Step 10: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Tips & Variations
- For an extra lemony glaze, mix powdered sugar with fresh lemon juice and drizzle over the cooled cake.
- Use grapefruit or orange zest instead of lemon for a different citrus twist.
- Make sure all your ingredients are at room temperature to create a smooth, well-emulsified batter.
- If you prefer a denser cake, reduce the milk slightly or add a tablespoon of almond flour.
Storage
Store the cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. To refresh after chilling, warm slices slightly in the microwave for 10-15 seconds. The cake also freezes well; wrap it well and freeze for up to 2 months. Thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is best for a bright, natural flavor, but bottled lemon juice can be used in a pinch. Just ensure it’s pure lemon juice without added preservatives or sweeteners.
What can I substitute for sour cream?
You can replace sour cream with an equal amount of Greek yogurt or buttermilk. Both will provide similar moisture and tang to the cake.
PrintItalian Lemon Pound Cake Recipe
This Italian Lemon Pound Cake is a moist and flavorful dessert bursting with fresh lemon zest and juice. Perfect for a cozy afternoon treat or a refreshing finish to any meal, this classic pound cake boasts a tender crumb thanks to the combination of sour cream and whole milk, balanced beautifully with the brightness of lemon. The cake is easy to prepare, with straightforward ingredients, and baked to golden perfection in a loaf pan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a larger bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, which helps maintain a uniform texture.
- Add lemon and vanilla: Stir in the lemon zest, freshly squeezed lemon juice, and if using, the vanilla extract, to impart bright, aromatic flavors.
- Incorporate dairy: Mix in the sour cream and whole milk, both at room temperature, until the batter looks smooth and evenly blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, gently stirring until just combined. Avoid overmixing to keep the cake moist and tender.
- Pour and smooth batter: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula for an even bake.
- Bake the cake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool before serving: Let the cake cool in the pan for 10 minutes, then remove it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth, even batter.
- Do not overmix the batter to maintain a tender crumb and moist texture.
- The lemon zest and juice can be adjusted to taste for more or less citrus flavor.
- If you prefer, the vanilla extract is optional but adds depth to the flavor profile.
- Let the cake cool completely before slicing to prevent crumbling.
Keywords: Italian lemon pound cake, lemon cake, pound cake recipe, moist lemon cake, homemade pound cake, lemon zest cake, easy dessert
