Description
This Italian Lemon Pound Cake is a moist and flavorful dessert featuring a tender crumb infused with fresh lemon zest and juice. The cake is baked to perfection in a bundt pan, then topped with a luscious lemon glaze that adds the perfect sweet and tangy finish. Perfect for any occasion, this cake combines traditional Italian baking with bright citrus flavors.
Ingredients
Scale
Cake Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 cup unsalted butter (room temperature)
- 2 cups sugar
- 6 large eggs (room temperature)
- 2 tsp vanilla extract
- Zest of 1 lemon
- 6 tbsp fresh squeezed lemon juice (divided)
- 1 ¼ cups sour cream (room temperature)
Icing Ingredients
- 2 tbsp heavy whipping cream
- 2 cups confectioners sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt cake pan to prevent the cake from sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and baking powder. Set this dry mixture aside.
- Cream wet ingredients: In the bowl of a stand mixer or a large mixing bowl, combine the unsalted butter, sugar, eggs, vanilla extract, and lemon zest. Mix on medium speed until the ingredients are fully incorporated and the mixture is smooth.
- Combine sour cream and lemon juice: In a small bowl, whisk together the sour cream and 4 tablespoons of fresh lemon juice until smooth.
- Alternate additions: Reduce the mixer speed to low. Add about one quarter of the dry ingredient mixture, then half of the sour cream mixture. Continue alternating additions (one quarter dry, remaining sour cream, then remaining dry), mixing lightly until just combined after each addition. You can also mix by adding half the dry ingredients, then half the sour cream mixture, and repeating.
- Pour batter and bake: Transfer the batter evenly into the prepared bundt pan, smoothing the surface. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the bundt pan before removing it to ensure it holds its shape.
- Make the icing: In a mixing bowl, whisk together the confectioners sugar, heavy whipping cream, and remaining 2 tablespoons lemon juice. Adjust the consistency by adding more heavy cream if needed. The icing should be smooth and pourable but thick enough to form a glaze.
- Glaze the cake: Pour the lemon glaze over the cooled cake, letting it cascade over the sides. Place paper towels under the cake if using a wire rack to catch drips.
Notes
- Ensure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature for better mixing and texture.
- Do not overmix the batter once dry ingredients are added; mix until just combined to keep the cake tender.
- If you prefer, you can dust the finished cake with additional lemon zest for an extra burst of citrus aroma.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- This cake is delicious served with a cup of tea or coffee for a perfect afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian lemon pound cake, lemon cake, lemon glaze cake, bundt cake, lemon dessert, citrus pound cake, moist lemon cake
