As the holidays approach, it’s time to bring out recipes that exude warmth, elegance, and unforgettable flavors. Italian Lemon Pound Cake is a classic dessert that checks all the boxes. With its moist crumb, vibrant citrus notes, and tangy lemon glaze, this cake is perfect for any festive gathering or cozy night at home.
Why This Lemon Pound Cake Stands Out
- Unparalleled Flavor: Bright and zesty lemon flavors pair perfectly with a rich, buttery cake base.
- Perfect Texture: The sour cream keeps the cake moist and tender while the flour blend ensures a perfect pound cake structure.
- Show-Stopping Glaze: The lemon glaze adds a tangy-sweet finishing touch that takes this cake from delicious to extraordinary.
Ingredients You’ll Need
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, at room temperature
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
How to Make Italian Lemon Pound Cake
1. Preheat and Prep the Pan
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases smoothly after baking.
2. Cream Butter and Sugar
Beat softened butter and granulated sugar together in a large mixing bowl until light and fluffy. This step is crucial for creating a soft, airy texture.
3. Incorporate the Eggs
Add the eggs one at a time, mixing thoroughly after each addition. This ensures the batter stays smooth and emulsified.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Dry and Wet Ingredients
Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture to keep the batter balanced.
6. Add the Lemon Essence
Gently fold in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using) to infuse the batter with vibrant citrus flavor.
7. Bake
Pour the batter evenly into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Completely
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
9. Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over the cooled cake and garnish with additional lemon zest if desired.
Pro Tips
- Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for the best texture.
- Don’t Overmix: Mix just until the ingredients are incorporated to avoid a dense cake.
- Store Properly: Wrap the cake tightly and store at room temperature for up to three days or refrigerate for up to a week.
Serve and Celebrate
Whether you’re serving this Italian Lemon Pound Cake as a grand finale for your holiday feast or pairing it with coffee for a mid-afternoon treat, it’s sure to delight. The balance of tart lemon and sweet glaze makes it a versatile dessert that feels both comforting and refined.
So, as the holiday season kicks off, preheat your oven and get ready to bake a cake that embodies the joy and zest of the season. Enjoy every slice! 🍋🎄