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–+ servings
Italian Lemon Pound Cake

Moist Italian Lemon Pound Cake with Authentic Citrus Bliss

Experience the bright flavors of Italy with this Moist Italian Lemon Pound Cake, featuring a tender crumb and sweet citrus aroma.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Provides structure; feel free to sift for an even lighter texture.
  • 1/2 teaspoon baking powder Aids in rising; check the expiration date for maximum effectiveness.
  • 1/4 teaspoon baking soda Helps with leavening; best used with acidic ingredients like lemon juice for optimal results.
  • 1/4 teaspoon salt Enhances flavor; can be omitted in low-sodium diets.
  • 1 cup unsalted butter, softened Adds richness and moisture; can substitute with margarine or vegan butter for a dairy-free version.
  • 1 3/4 cups granulated sugar Sweetens the cake and contributes to browning; consider using erythritol for a lower-sugar option.
  • 4 large eggs, at room temperature Binds ingredients and adds moisture; egg substitutes can be used in vegan adaptations.
  • Zest of 2 lemons Infuses bright citrus flavor; fresh zest is essential for authenticity.
  • 1/4 cup freshly squeezed lemon juice Provides acidity and enhances flavor; bottled juice may lack potency.
  • 1/2 cup sour cream Contributes moisture and richness; Greek yogurt can serve as a tasty alternative.
  • 1/2 cup whole milk, at room temperature Adds creaminess; you can replace it with non-dairy milk alternatives like almond or soy.
  • 1 teaspoon vanilla extract (optional) Adds flavor complexity; feel free to omit or substitute with almond extract for a delightful twist.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan thoroughly.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs, one at a time, mixing well after each addition until fully incorporated.
  5. Stir in the lemon zest and freshly squeezed lemon juice, along with the optional vanilla extract.
  6. Fold in the sour cream and whole milk until smooth.
  7. Gradually mix the dry ingredients into the wet mixture until just combined.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55 to 65 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. This cake can be customized with poppy seeds or a lemon glaze for added flavor.

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