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Italian Lemon Pound Cake

A delightful blend of buttery softness and zesty brightness, this Italian Lemon Pound Cake is perfect for gatherings or cozy afternoons with its moist texture and iconic glaze.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Softened to a creamy texture for easier mixing.
  • 2 cups granulated sugar Adds sweetness and moisture.
  • 4 large eggs For richness and structure.
  • 1/3 cup fresh lemon juice Provides tangy brightness.
  • 1 tablespoon lemon zest Enhances the citrus flavor.
  • 1 teaspoon vanilla extract Adds depth to the sweetness.
  • 3 cups all-purpose flour The base of our cake.
  • 1 teaspoon baking powder To help it rise perfectly.
  • 1/2 teaspoon baking soda Ensures a light texture.
  • 1/2 teaspoon salt For balancing flavors.
  • 1 cup buttermilk Contributes to the cake's moisture.
  • 1/2 cup sour cream Adds richness.
Glaze and Garnish
  • Lemon glaze made from powdered sugar and lemon juice For a sweet finish.
  • Powdered sugar for dusting Enhances visual appeal.
  • Fresh berries for garnish Adds a pop of color.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing it well.
  2. In a large mixing bowl, cream the softened butter and granulated sugar for 3 to 5 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
  5. In a separate bowl, whisk the flour, baking powder, baking soda, and salt together.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
  7. Fold in the sour cream gently until evenly distributed.
Baking
  1. Pour the batter into the prepared Bundt pan and smooth the top.
  2. Bake for 60 to 70 minutes, checking for doneness with a toothpick.
Finishing Touches
  1. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack.
  2. Prepare your lemon glaze and drizzle it over the cooled cake, and sprinkle with powdered sugar and fresh berries for garnish.

Notes

For a more intense lemon flavor, double the lemon zest or add more lemon juice. This cake can be stored at room temperature for up to three days or frozen for longer preservation.