... Print

Italian Lemon Pound Cake: A Slice of Sunshine Delight!

Italian Lemon Pound Cake
Print Recipe

A delightful and moist Italian Lemon Pound Cake that brings a burst of sunshine to your table with its zesty lemon flavor.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • ½ cup sour cream
  • 2 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream, lemon zest, and lemon juice until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra lemony flavor, drizzle a lemon glaze over the cooled cake.
  • This cake can be stored in an airtight container for up to 5 days.
  • Serve with fresh berries for a delightful dessert.

Nutrition

Find it online: https://howeats.com/italian-lemon-pound-cake-recipe/