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Italian Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 3 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Total Time: 1 hour 10-15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

This Italian Lemon Pound Cake is a moist and flavorful dessert featuring a tender crumb infused with bright lemon zest and juice. The cake is made with classic pound cake ingredients like butter, sugar, and eggs, enhanced by tangy sour cream for richness and finished with a luscious lemon glaze. Perfect for spring and summer gatherings or as a refreshing treat with a cup of tea.

Ingredients

Dry Ingredients

  • 3 cups all purpose flour
  • 2 tsp baking powder

Cake Batter

  • 1 cup unsalted butter (room temperature)
  • 2 cups sugar
  • 6 large eggs (room temperature)
  • 2 tsp vanilla extract
  • Zest of 1 lemon
  • 6 tbsp fresh squeezed lemon juice (divided)
  • 1 ¼ cups sour cream (room temperature)

Icing

  • 2 tbsp heavy whipping cream
  • 2 cups confectioners sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour and baking powder until fully combined. Set this mixture aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer or a large mixing bowl, add room temperature butter, sugar, eggs, vanilla extract, and lemon zest. Mix at medium speed until the ingredients form a smooth and uniform batter.
  4. Combine Sour Cream and Lemon Juice: In a small bowl, whisk together the sour cream and 4 tablespoons of fresh lemon juice to create a tangy mixture.
  5. Alternate Mixing Dry and Wet: With your mixer on low speed, gradually add about one quarter of the dry flour mixture, then half of the sour cream mixture. Repeat by adding another quarter of the dry mixture followed by the rest of the sour cream mixture, and finish with the remaining dry ingredients. Mix between each addition until fully incorporated, resulting in a smooth batter.
  6. Pour Batter into Pan: Transfer the batter into the prepared bundt pan, smoothing the top evenly with a spatula.
  7. Bake the Cake: Place the cake in the preheated oven and bake for 55 to 60 minutes. Test doneness by inserting a long toothpick in the center; it should come out clean.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before removing it for glazing.
  9. Prepare the Icing: In a mixing bowl, whisk together the confectioners sugar, heavy whipping cream, and remaining 2 tablespoons lemon juice. Adjust cream quantity slightly if necessary to achieve a fluid but slightly thick glaze consistency.
  10. Glaze the Cake: Pour the lemon icing over the cooled cake, letting it drizzle naturally down the sides. To catch drips, place paper towel beneath if using a wire rack.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth batter and even baking.
  • If you prefer a stronger lemon flavor, you can increase the lemon zest or juice slightly.
  • The glaze consistency can be adjusted by adding more heavy cream if it’s too thick.
  • Use fresh lemons for best flavor in both zest and juice.
  • Allow the cake to cool completely before glazing to prevent the icing from melting.

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