Description
Italian Lemon Pound Cake
Ingredients:
For the Cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream (room temperature)
• Zest of 2 large lemons
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp lemon extract (optional)
For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• Zest of 1 lemon (optional)
Instructions:
1. Preheat the Oven:
• Preheat to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter and Sugar:
• Beat butter and sugar until light and fluffy (about 5 minutes).
3. Add Eggs:
• Add eggs one at a time, mixing well after each.
4. Mix Dry Ingredients:
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients:
• Gradually mix the dry ingredients into the butter mixture, alternating with sour cream. Start and end with the dry ingredients.
6. Add Lemon and Extracts:
• Fold in lemon zest, lemon juice, vanilla, and lemon extract (if using).
7. Bake:
• Pour batter into the prepared pan. Bake for 1 hour 15–25 minutes, or until a toothpick comes out clean.
8. Cool:
• Cool the cake in the pan for 10–15 minutes. Turn onto a wire rack to cool completely.
9. Make the Glaze:
• Whisk powdered sugar and lemon juice until smooth. Add zest, if desired.
10. Glaze the Cake:
• Drizzle the glaze over the cooled cake.
Enjoy your zesty and moist Italian Lemon Pound Cake—perfect for the holidays!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure all cold ingredients like eggs and sour cream are truly at room temperature (about 1 hour out). This is crucial for proper emulsification. When creaming the butter and sugar, beat for a full 5 minutes until it is pale and very fluffy. When alternating dry ingredients and sour cream, add in three parts dry, two parts wet, beginning and ending with flour. Mix only until just combined after each addition. For the glaze, add lemon juice one tablespoon at a time until you achieve a thick but pourable consistency.
Serving Suggestions
This versatile cake pairs beautifully with fresh berries like raspberries or blueberries and a dollop of lightly sweetened whipped cream. For a brunch, serve a slice alongside a cup of Earl Grey tea or a citrus-infused sparkling water. During the holidays, garnish the cake plate with fresh rosemary sprigs and cranberries for a festive touch.
How-to Summary
To make Italian Lemon Pound Cake: Bring ingredients to room temp. Cream butter and sugar until fluffy. Incorporate eggs one by one. Alternate adding mixed dry ingredients and sour cream to the batter. Fold in lemon zest, juice, and extracts. Bake in a prepared bundt pan at 325°F for 75-85 minutes. Cool, then drizzle with a simple lemon glaze.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice often contains preservatives that can impart a bitter or metallic taste.
My cake is dense. What went wrong?
This likely means the batter was over-mixed after the flour was added, developing the gluten. Mix only until ingredients are just incorporated in the final stages.
Can I make this cake without a bundt pan?
Yes. You can use two 9×5 inch loaf pans. Reduce the baking time to 50-60 minutes and start checking for doneness early.
How should I store this cake?
Store covered at room temperature for up to 3 days. For longer storage, wrap unglazed cake tightly in plastic and freeze for up to 3 months. Thaw and glaze before serving.
What can I substitute for sour cream?
Full-fat plain Greek yogurt is an excellent 1:1 substitute. You can also use buttermilk, but the cake may be slightly less rich.
Common Mistakes to Avoid
- Using cold ingredients, which prevents proper creaming and can cause a curdled batter.
- Over-mixing the batter once the flour is added, leading to a tough, dense crumb.
- Not properly greasing and flouring the intricate bundt pan, resulting in a stuck cake.
- Opening the oven door frequently during baking, which causes temperature fluctuations and can make the cake fall.
- Glazing the cake while it’s still warm, causing the glaze to melt and absorb instead of forming a beautiful coating.
Conclusion
This Italian Lemon Pound Cake, with its perfect balance of rich, tender crumb and vibrant citrus flavor, is more than just a dessert—it’s a celebration of simple, bright ingredients. By following the detailed guide and avoiding common pitfalls, you’ll create a stunning, moist cake that is sure to impress at any gathering, from a casual coffee break to a holiday feast. Its classic elegance and zesty freshness make it a timeless recipe you’ll return to again and again.