Description
This Italian Lemon Pound Cake is golden, tender, and wonderfully zesty—perfect for afternoon tea or a comforting dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
- Stir in the vanilla, lemon zest, and lemon juice until smooth.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
This cake is great for customizing with berries, nuts, or a lemon glaze. It can be made ahead of time and stored for several days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg