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Italian Lemon Pound Cake Recipe

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★★★★★

4.5 from 81 reviews

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.

Ingredients

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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

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent the cake from sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. 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.
  4. 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.
  5. Add lemon and vanilla: Stir in the lemon zest, freshly squeezed lemon juice, and if using, the vanilla extract, to impart bright, aromatic flavors.
  6. Incorporate dairy: Mix in the sour cream and whole milk, both at room temperature, until the batter looks smooth and evenly blended.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://todayfoodrecipe.com/italian-lemon-pound-cake-recipe/