I’m totally into this Italian Lemon Pound Cake. Its moist, tender crumb and vibrant citrus punch empower my dessert game effortlessly. Rich butter, eggs, sour cream, lemon zest and juice unite for a flavor bomb that elevates any moment, making it my ultimate pick for gatherings and absolutely treating myself.

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I love making my Italian Lemon Pound Cake, since it’s the only lemon cake recipe I’ll ever need. I think combining 2 cups all-purpose flour with 1 cup unsalted butter, softened just right, creates a solid base that holds all the rich citrus flavor.

My recipe includes the zest of 2 lemons and 1/4 cup freshly squeezed lemon juice which gives it that authentic Italian punch. I mix in a half cup of sour cream and a half cup of whole milk to keep the cake moist while adding a little creaminess that totally blows my mind every time I bake it.

I also add a dash of baking powder and a sprinkle of baking soda to make sure it rises beautifully. This cake not only satisfies your sweet tooth but also provides a decent balance in nutritional value with quality fats and carbs.

I love how simple ingredients combine to yield a dessert that’s as stunning as it tastes.

Why I Like this Recipe

I love how this cake turns out super moist with a real punch of lemon flavor that isn’t too overpowering even after just one bite.

I also like that the recipe is pretty straightforward, so even if I’m not a baking expert, the step-by-step instructions make it easy to follow and the cake still comes out great.

Another big reason this recipe is my favorite is that it leaves me with a warm, homey feeling every time I share a slice with friends and family, and it always makes me feel proud I made it myself.

Ingredients

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All-purpose flour provides necessary carbs that give the cake its hearty structure and body.
Granulated sugar is the sweetener that adds energy and bright flavor, making it yum.
Unsalted butter brings moisture and rich taste that makes the cake tender and soft.
Eggs supply protein and help bind ingredients, crucial for a perfect, light crumb.
Fresh lemon juice adds a tangy, sour kick along with a burst of vitamin C.
Sour cream makes the cake extra moist and adds a slight, delicious tang.

Ingredient Quantities

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs, at room temperature

Zest of 2 lemons

1/4 cup freshly squeezed lemon juice

1/2 cup sour cream, at room temperature

1/2 cup whole milk, at room temperature

1 teaspoon vanilla extract (optional)

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan well so the cake doesnt stick.

2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a larger bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until the mixture looks light and fluffy.

4. Beat in 4 large eggs one at a time at room temperature until each is well blended.

5. Stir in the zest of 2 lemons, 1/4 cup freshly squeezed lemon juice, and if youre using it, 1 teaspoon of vanilla extract.

6. Mix in 1/2 cup sour cream and 1/2 cup whole milk (both prepped at room temperature) until nothing looks odd.

7. Slowly add the dry ingredients into your wet mixture and stir until they are just combined ; dont overmix or youll lose the cake’s moist texture.

8. Pour your batter evenly into the greased loaf pan and smooth out the top with a spatula.

9. Bake in the oven for about 55 to 65 minutes, and check with a toothpick inserted in the center that comes out clean.

10. Let the cake cool in the pan for 10 minutes then remove it onto a wire rack to cool completely before slicing and serving.

Equipment Needed

1. Preheated oven (set to 350°F)
2. Loaf pan (well-greased so cake doesn’t stick)
3. Medium bowl (for whisking together the dry ingredients)
4. Large bowl (for creaming butter, sugar, and mixing wet ingredients)
5. Electric mixer or hand mixer (to cream the butter and sugar until light and fluffy)
6. Whisk (for the dry ingredients in the medium bowl)
7. Spatula (to smooth the batter into the loaf pan and to help mix)
8. Cooling rack (for the cake to cool properly once removed from the pan)
9. Toothpick (to check if the cake is done)
10. Grater or zester (for getting the zest out of the lemons)
11. Juicer (manual or electric to squeeze fresh lemon juice)
12. Measuring cups and spoons (for accurately measuring all ingredients)

FAQ

Italian Lemon Pound Cake Is The Only Lemon Cake Recipe You Will Ever Need! Substitutions and Variations

If you dont have unsalted butter, use the equal amount of margarine or even a mix of half olive oil; keep in mind the flavor might change a bit.
Sour cream can be swapped with plain Greek yogurt in a 1:1 ratio for that same creamy texture.
No whole milk? Try almond milk or another unsweetened plant milk as a substitute; it works pretty well.
If you’re out of eggs, you can mix 1/4 cup unsweetened applesauce for each egg, though it might make the cake slightly denser.

Pro Tips

1. Make sure all your ingredients are at room temperature so they mix up smooth, like letting your butter, eggs, sour cream, and milk chill out before use; if not, the batter might end up looking weird.
2. Beat that butter and sugar for longer than you think you need to until its light and fluffy, it really makes a difference in how tender your cake turns out.
3. When you add your dry stuff into the wet, mix it in gently and not too much, cause overmixing can make the cake come out dense and a bit rubbery.
4. Let the cake chill in the pan for a while after baking and then move it carefully to a rack; if you rush it, it might break apart or stick to the pan.