Italian Lemon Pound Cake
Delightful dessert bringing a burst of sunshine with zesty lemons blended perfectly in a moist, rich pound cake texture, ideal for gatherings or cozy afternoons.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use spoon and level method for accurate measurement.
- 2 teaspoons baking powder Acts as a leavening agent.
- 1 teaspoon baking soda Check expiration for effectiveness.
- 1/2 teaspoon salt Enhances the flavors.
Wet Ingredients
- 1 cup unsalted butter Should be at room temperature.
- 1.5 cups granulated sugar Sweetens the cake.
- 4 large eggs At room temperature.
- 2 tablespoons lemon zest Freshly grated for best flavor.
- 1/3 cup lemon juice Freshly squeezed is recommended.
- 1 teaspoon vanilla extract Promotes a rich flavor.
- 1/2 cup sour cream Adds moisture.
- 1/4 cup milk Completes the batter consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mixing Batter
- In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine the sour cream and milk, then gently fold into the wet mixture.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh lemons for vibrant flavor. Store cake wrapped in plastic wrap or in an airtight container to maintain freshness. Cake is best enjoyed within 3-5 days at room temperature, or freeze for up to 3 months.