Italian Lemon Pound Cake
A rich and buttery cake infused with vibrant lemon flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 cups sour cream
- Juice of two fresh lemons
- Zest of two fresh lemons
- powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mixing
- Beat in the eggs one at a time, mixing well after each addition.
- Add the sour cream, lemon juice, and lemon zest, mixing until smooth.
- Gradually incorporate the dry ingredient mixture into the wet ingredients until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for approximately 50 to 60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Use room temperature ingredients for best results. Fresh lemon juice and zest enhance flavor. Customize by adding poppy seeds or a lemon glaze for special occasions.