Description
A moist and flavorful Italian Lemon Pound Cake infused with fresh lemon juice and zest, perfect for a citrusy dessert. This classic pound cake combines a tender crumb with rich buttery notes and a refreshing lemon twist, ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup sour cream
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 10-cup Bundt pan or loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 4–5 minutes, which helps incorporate air for a lighter texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate and maintain emulsion.
- Mix Wet Ingredients: Stir in the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract until all ingredients are well combined, infusing the batter with fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing which can lead to a tough cake.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before serving or glazing.
Notes
- For extra lemon flavor, drizzle with a lemon glaze made of powdered sugar and lemon juice once the cake is cool.
- The cake tastes even better the next day after the flavors have fully developed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
