Description
This classic Italian Lemon Pound Cake is a moist, tender bundt cake bursting with fresh lemon flavor. It features a rich batter made with butter, sour cream, and lemon zest, baked to golden perfection and topped with a tangy lemon glaze. Perfect for a delightful dessert or an elegant afternoon treat.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional, for extra lemon flavor)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 5 minutes, which helps incorporate air into the batter for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the butter and sugar mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix gently until just combined to keep the batter light.
- Add Lemon Flavoring: Fold in the lemon zest, fresh lemon juice, vanilla extract, and if using, the lemon extract to infuse the cake with a bright citrus flavor.
- Bake: Pour the batter into the prepared bundt or tube pan. Bake in the preheated oven for 1 hour and 15 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes. Then turn it out onto a wire rack to cool completely, which prevents the glaze from melting on contact.
- Prepare the Glaze: While the cake cools, mix the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth. Stir in lemon zest if desired for extra zing.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake. Let it set before serving to allow the glaze to firm up slightly.
Notes
- Room temperature eggs and sour cream help the batter mix evenly for better texture.
- Use fresh lemon juice and zest for the best and brightest lemon flavor.
- If you don’t have lemon extract, vanilla extract alone still works wonderfully.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- The bundt pan size can affect baking time slightly; adjust accordingly and use a toothpick test.
