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Italian Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 285 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Italian Lemon Pound Cake is a classic, moist, and tender loaf bursting with fresh lemon flavor. Perfectly balanced with zesty lemon juice and zest, this cake is lightly sweetened and enriched with butter and eggs. The dense yet fluffy texture makes it an ideal dessert or afternoon treat served plain, with a dusting of powdered sugar, or a drizzle of lemon glaze.

Ingredients

Main Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk or sour cream
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully combined before adding the next to create a smooth batter.
  4. Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract until everything is well incorporated, providing bright citrus notes.
  5. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Alternately add the dry ingredients and the milk (or sour cream) to the batter, starting and ending with the dry ingredients. Mix gently until the batter is smooth without overmixing.
  6. Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake for 65 to 75 minutes. If the top browns too quickly, tent the cake loosely with foil.
  7. Check Doneness: Insert a toothpick in the center; if it comes out clean, the cake is done. Remove the pan from the oven.
  8. Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • For extra lemon flavor, brush the warm cake with a lemon syrup made from equal parts lemon juice and sugar.
  • This cake pairs beautifully with a dusting of powdered sugar or a light lemon glaze for extra sweetness.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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