Description
Indulge in the delightful flavors of this Italian Lemon Pound Cake, a perfect balance of zesty lemon and sweet cake. The moist texture and tangy glaze make it a standout dessert for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/3 cup whole milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C) and prepare pan.
- Cream Butter and Sugar: Cream butter and sugar until fluffy.
- Add Eggs: Beat in eggs one at a time.
- Mix Wet Ingredients: Combine sour cream, milk, lemon juice, zest, and vanilla.
- Combine Dry Ingredients: Whisk flour, baking soda, and salt.
- Combine Mixtures: Alternate adding dry and wet mixtures to butter mixture.
- Bake: Pour batter into pan and bake for 60-70 minutes.
- Cool and Glaze: Cool cake, then drizzle with glaze.
Notes
- For added richness, use Greek yogurt instead of sour cream.
- This cake tastes better the next day and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
