Italian Lemon Pound Cake
A moist and tender lemon pound cake infused with fresh lemon juice and zest, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Gives the cake its structure.
- 1/2 teaspoon baking powder Helps the cake rise.
- 1/4 teaspoon baking soda Balances the flavors.
- 1/4 teaspoon salt Enhances the flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Adds richness.
- 1 3/4 cups granulated sugar Adds sweetness.
- 4 large eggs, at room temperature Helps achieve a fluffy texture.
- Zest of 2 lemons Provides aromatic lemon flavor.
- 1/4 cup freshly squeezed lemon juice Enhances the zing.
- 1 teaspoon vanilla extract (optional) For additional flavor.
- 1/2 cup sour cream, at room temperature Enhances moisture.
- 1/2 cup whole milk, at room temperature Aids in blending.
Instructions
Preparation
- Preheat your oven to 350°F and grease a loaf pan generously.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Mixing Wet Ingredients
- In a larger bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, ensuring each is well blended. Stir in lemon zest, lemon juice, and optional vanilla extract.
- Mix in sour cream and whole milk until well combined.
Combining Mixtures
- Gradually add the flour mixture to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
Baking
- Bake in the oven for approximately 55 to 65 minutes, checking with a toothpick.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature for best results. You can add a lemon glaze or modifications with berries or nuts for extra flavor. Store in an airtight container for up to three days at room temperature or a week in the refrigerator.