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Italian Lemon Pound Cake

A bright and zesty Italian Lemon Pound Cake infused with lemon juice and zest, perfect for family gatherings and afternoon tea.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 tablespoons lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional) Optional flavor enhancement.
Glaze Ingredients
  • 1 cup powdered sugar
  • 2-3 tablespoons freshly squeezed lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan or a bundt pan by greasing and flouring it.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, fully blending each before adding the next.
  5. In a separate bowl, mix together the sour cream, milk, lemon zest, lemon juice, vanilla extract, and optional almond extract.
  6. Gradually mix the flour mixture into the butter mixture, alternating with the wet mixture, beginning and ending with the dry.
  7. Pour the batter into your prepared pan and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Once the cake has cooled, drizzle the glaze over the top.

Notes

For best results, use room temperature eggs and butter. Lemon zest enhances flavor; use more for taste. Store the cake in an airtight container to keep it moist.