Italian Lemon Pound Cake

This Italian Lemon Pound Cake is light, moist, and bursting with bright lemon flavor. It’s perfect for a refreshing dessert or as a sweet treat with your afternoon coffee. The addition of sour cream makes it extra tender, while the lemon glaze adds a perfect finishing touch.

Ingredients

For the Cake:

2 1/2 cups (300g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup (225g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs, at room temperature
1/2 cup (120g) sour cream, at room temperature
1/4 cup (60ml) fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract

For the Lemon Glaze:

1 cup (120g) powdered sugar
2-3 tbsp fresh lemon juice
Zest of 1 lemon (optional for extra flavor)

Instructions

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in the lemon zest and lemon juice, followed by the sour cream.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

2. Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

3. Make the Lemon Glaze:

In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice to achieve your desired glaze consistency.
If you want a more intense lemon flavor, you can stir in some lemon zest.

4. Glaze and Serve:

Once the cake has cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Let the glaze set for about 15 minutes before slicing and serving.

Tips and Variations

Extra flavor: Add a teaspoon of lemon extract to the batter for an even stronger lemon flavor.
For a fun twist: Add poppy seeds to the batter for a classic lemon-poppy seed combo.
Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze the cake (without the glaze) for up to 3 months.
Gifting idea: This cake is perfect for gifting! Wrap it in parchment paper and ribbon for a beautiful homemade present.

Would you like more lemon-inspired desserts or pairing suggestions?