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This Italian Lemon Pound Cake is a light, buttery treat with the perfect balance of tangy lemon and rich flavor. The lemon glaze adds an extra touch of sweetness, making it an irresistible dessert that’s perfect for any holiday celebration or family gathering.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 tablespoons lemon juice
  • Zest of 2 lemons (about 2 tablespoons)
  • 1 teaspoon vanilla extract

For the Lemon Glaze:

 

  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice (room temperature)

Instructions

 

  1. Preheat the Oven: Preheat your oven to 300°F (150°C). Generously spray a bundt pan with baking spray.
  2. Prepare the Dry Ingredients: Sift together the flour, baking powder, and salt in a bowl and set aside.
  3. Cream the Butter and Sugar: In another large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
  4. Add the Wet Ingredients: Stir in the sour cream, lemon juice, vanilla, and lemon zest until everything is well combined.
  5. Mix the Cake Batter: Gradually mix half of the flour mixture into the wet ingredients, then add the buttermilk. Finally, add the remaining flour mixture and mix just until combined—be careful not to overmix.
  6. Bake the Cake: Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a knife or toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for about 5 minutes before turning it out onto a cake platter to cool completely.
  8. Make the Lemon Glaze: While the cake cools, cream together the softened butter and powdered sugar. Slowly add the lemon juice, beating until the glaze is smooth and creamy.
  9. Glaze the Cake: Spread half of the glaze over the warm cake to let it soak in. Once the cake has cooled completely, drizzle the remaining glaze over the top for a sweet, zesty finish.

Notes

Prep Time: 20 minutes | Cook Time: 60-70 minutes | Total Time: 1 hour 30 minutes
Servings: 12-16

This Italian Lemon Pound Cake is the perfect combination of fluffy, tangy, and sweet, making it an ideal dessert for your next holiday gathering. The lemon glaze provides just the right finishing touch, making it a memorable treat that everyone will love!

  • Author: niold.com