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Moist Italian Lemon Pound Cake

Moist Italian Lemon Pound Cake: A Slice of Sunshine Bliss

This Moist Italian Lemon Pound Cake is a delightful treat bursting with citrus flavors—perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Provides structure; feel free to sift for an even lighter texture.
  • 2 teaspoons Baking Powder Aids in rising; check expiration date for effectiveness.
  • 1 teaspoon Baking Soda Helps with leavening; works well with acidic ingredients like lemon juice.
  • 1/2 teaspoon Salt Enhances flavor; can be omitted for low-sodium diets.
  • 1 cup Unsalted Butter Adds richness and moisture; can substitute with margarine or vegan butter.
  • 1 1/2 cups Granulated Sugar Sweetens and contributes to browning; erythritol can be used for lower sugar options.
  • 4 Large Eggs Binds and adds moisture; can substitute with flax eggs in vegan versions.
  • Zest from 2 lemons Lemon Zest Infuses bright citrus flavor; fresh zest is essential for that authentic taste.
  • 1/4 cup Freshly Squeezed Lemon Juice Provides acidity; avoid bottled juice for a more potent flavor.
  • 1/2 cup Sour Cream Adds moisture and richness; Greek yogurt works well as an alternative.
  • 1/2 cup Whole Milk Adds creaminess; can be replaced with non-dairy alternatives.
  • 1 teaspoon Vanilla Extract Adds flavor complexity; can be omitted or substituted with almond extract.
For Toppings (optional)
  • 1 cup Whipped Cream Adds a light, fluffy touch; perfect companion to the cake's citrus notes.
  • 1 cup Fresh Berries Provides a burst of extra flavor; great for a colorful presentation.
  • 1/2 cup Lemon Glaze A drizzle of sweetness; enhances the lemon flavor for a delightful finish.

Equipment

  • 9x5-inch loaf pan
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Moist Italian Lemon Pound Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy (3-5 minutes).
  4. Add eggs one at a time, mixing well after each addition for a uniform batter.
  5. Stir in lemon zest, lemon juice, and vanilla extract until well combined.
  6. Fold in sour cream and milk until smooth and creamy without overmixing.
  7. Gently mix dry ingredients into wet until just combined; avoid overmixing for tender crumb.
  8. Pour batter into prepared loaf pan, smoothing the top. Bake for 55-65 minutes until golden brown.
  9. Let the cake cool in the pan for 10 minutes; then transfer to wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter to ensure a tender crumb. Fresh lemon zest greatly enhances the flavor.

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