Italian Lemon Pound Cake
A delightful, moist, and buttery cake infused with zesty lemon, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 3 large eggs
- 0.5 cups sour cream
- 0.25 cups freshly squeezed lemon juice
- 1 piece Zest of 1 lemon
Optional Topping
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
Mixing Batter
- Cream the softened butter and granulated sugar together until light and fluffy (4-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, and lemon zest until smooth.
- Gradually incorporate the dry ingredient mixture until just combined.
Baking
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
For optimal results, ensure all ingredients are at room temperature. You may add a lemon glaze for an extra citrus punch. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.