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To make a great Italian lemon pound cake, you need a few key ingredients. First, all-purpose flour is vital. You need 1 ½ cups for the perfect texture. Baking powder and baking soda help the cake rise. Use 1 teaspoon of baking powder and ½ teaspoon of baking soda.

Italian Lemon Pound Cake

Discover the delightful world of Italian Lemon Pound Cake with this easy and moist recipe! Infused with zesty lemon flavors and a tender crumb, this cake is perfect for any occasion. You'll learn essential baking tips, key ingredients, and fun variations that make it unique. Whether you're serving it at a gathering or enjoying it with tea, this cake brings joy to every bite. Ready to bake this delicious treat? Click through to explore the full recipe now!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

Zest of 2 lemons

¼ cup fresh lemon juice

1 cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring the sides and bottom are well-coated to prevent sticking.

    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until fluffy and pale, about 3-4 minutes using an electric mixer.

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Mix in the sour cream, lemon zest, and fresh lemon juice until smooth and well incorporated.

            Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix to ensure a tender cake.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the loaf pan from the oven and let it cool for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

                    For the lemon glaze, combine the powdered sugar with the fresh lemon juice in a medium bowl until smooth. Drizzle over the cooled pound cake once it is fully cooled.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 slices

                        - Presentation Tips: Serve slices on a decorative cake stand, dust lightly with extra powdered sugar and garnish with lemon slices and fresh mint for an inviting look.