Description
A light and fluffy Italian lemon pound cake with a zesty citrus flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F.
- Grease a loaf pan properly to ensure the cake releases easily.
- Gather your ingredients and let the eggs, sour cream, and milk come to room temperature.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl, then set aside.
- Cream together softened butter and sugar in a larger bowl until light and fluffy.
- Beat in the eggs one at a time, ensuring incorporation with each addition.
- Stir in the lemon zest and lemon juice.
- Add sour cream and milk, blending smoothly.
- Gradually mix in the dry ingredients, being careful not to overmix.
- Pour the batter into the greased loaf pan and smooth out the top.
- Bake in the preheated oven for 55 to 65 minutes, checking for doneness with a toothpick.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, consider adding lemon glaze or serving with berries. Store in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: lemon cake, pound cake, dessert, Italian dessert, citrus cake
