Description
Creamy Italian lemon pound cake delivers a zesty Mediterranean escape with its delicate crumb and bright citrus notes. Rich butter and fresh lemon zest combine in this classic dessert that promises pure indulgence with each sublime slice.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Liquid Ingredients:
- 1/4 cup fresh lemon juice
- 2 tbsp milk
- 1 tsp baking powder
- 1/2 tsp salt
Glaze and Topping:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- Optional: fresh lemon slices for garnish
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
- Cream softened butter and granulated sugar in a large mixing bowl until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition to create a smooth, homogeneous batter.
- Fold in sour cream, vanilla extract, and lemon zest, gently blending until ingredients are evenly distributed.
- In a separate bowl, sift together flour, baking powder, and salt to eliminate potential lumps and ensure even mixing.
- Gradually add dry ingredients to the wet mixture, alternating with lemon juice and milk, stirring until just combined to maintain a tender cake texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- While the cake cools, prepare the glaze by whisking powdered sugar with lemon juice until achieving a smooth, pourable consistency.
- Once the cake has completely cooled, drizzle the lemon glaze over the top, allowing it to naturally cascade down the sides.
- Optionally, garnish with fresh lemon zest and lemon slices for an elegant presentation.
- Let the glaze set for 15-20 minutes before slicing and serving the cake.
Notes
- Softened butter ensures smooth creaming and prevents lumpy batter texture.
- Room temperature eggs blend more evenly, creating a consistent cake structure.
- Avoid overmixing batter after adding flour to maintain the cake’s delicate crumb.
- Sifting dry ingredients prevents clumping and distributes leavening agents uniformly.
- Use fresh lemon zest for maximum citrusy flavor and aromatic intensity.
- Test cake doneness by inserting a toothpick near the center – minimal crumbs indicate perfect baking.
- Allow cake to cool completely before glazing to prevent runny, absorbed icing.
- Store cake at room temperature in an airtight container for maximum moisture retention.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 100 mg