Description
This Italian Lemon Pound Cake is a zesty and moist delight, perfect for citrus lovers. Featuring a tender crumb enhanced with fresh lemon juice and zest, it is topped with a tangy lemon glaze that adds the perfect sweet and tart finish. Ideal for serving as a dessert or an afternoon treat with tea or coffee.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream or ricotta cheese
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 2 lemons)
- ½ teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon water (or more if needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the rising agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes using an electric mixer.
- Add Eggs: Incorporate the eggs one at a time, thoroughly mixing after each addition. Be sure to scrape down the sides of the bowl to ensure even mixing.
- Add Flavorings and Dairy: Mix in the sour cream or ricotta, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Transfer the batter into the prepared loaf or bundt pan and smooth out the top with a spatula.
- Bake: Bake the cake for 55 to 65 minutes. Begin checking around 50 minutes by inserting a toothpick into the center; it should come out clean when done.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely.
- Prepare Lemon Glaze: Whisk together the powdered sugar, fresh lemon juice, and water in a small bowl until smooth and pourable. Adjust water quantity if necessary.
- Glaze the Cake: Drizzle the prepared lemon glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- For a richer texture, using ricotta cheese instead of sour cream adds extra creaminess.
- Ensure butter is at room temperature to achieve a light, fluffy batter.
- Do not overmix once the flour is added to maintain a tender crumb.
- Check the cake towards the end of baking time to avoid overbaking and drying out.
- The lemon glaze can be stored in the refrigerator and refreshed with a little lemon juice or water before use.
- Use organic lemons if possible for the best flavor in zest and juice.
