Italian Lemon Pound Cake is the only lemon cake recipe you will ever need!

Italian Lemon Pound Cake is the only lemon cake recipe you will ever need!

Ingredients:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream, room temperature

Zest of 2 large lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon extract optional, for extra lemon flavor

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Zest of 1 lemon optional

Directions:

Preheat the Oven and Prepare the Pan:

Preheat your oven to 325F 160C. Grease and flour a 10-inch bundt or tube pan.

Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 5 minutes.

Add Eggs One at a Time:

Add the eggs one at a time, beating well after each addition.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add Dry Ingredients and Sour Cream Alternately:

Gradually add the flour mixture to the butter mixture, alternating with sour cream. Begin and end with the flour mixture.

Add Lemon Zest, Juice, and Extracts:

Gently fold in the lemon zest, lemon juice, vanilla extract, and lemon extract if using until well incorporated.

Bake the Cake:

Pour the batter into the prepared pan and spread it evenly.

Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

Allow the cake to cool in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely before glazing.

Prepare the Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Add lemon zest for extra citrus flavor.

Glaze the Cake:

Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let it set before slicing.

Serving:

This Italian Lemon Pound Cake is moist, zesty, and perfect for lemon lovers! Its bright, citrus flavor and tender crumb make it an ideal treat for brunch, tea time, or as a light dessert after any meal.

Prep Time: 20 minutes Bake Time: 1 hour 25 minutes Total Time: 1 hour 45 minutes Yield: 12-14 servings