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–+ servings
Moist Italian Lemon Pound Cake

Moist Italian Lemon Pound Cake Bursting with Zesty Flavor

This Moist Italian Lemon Pound Cake is a delightful dessert that bursts with lemon flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter, softened Can substitute with margarine or vegan butter.
  • 1 3/4 cups Granulated Sugar Consider erythritol for a lower-sugar version.
  • 4 Large Eggs At room temperature; substitutes can be used for vegan adaptations.
  • 2 Lemons Zest Fresh zest is essential.
  • 1/4 cup Freshly Squeezed Lemon Juice Bottled may lack potency.
  • 1/2 cup Sour Cream Greek yogurt can serve as an alternative.
  • 1/2 cup Whole Milk At room temperature; can replace with non-dairy milk.
  • 1 teaspoon Vanilla Extract Optional; can be substituted with almond extract.
  • 2 teaspoons Baking Powder Check expiration for effectiveness.
  • 1 teaspoon Baking Soda Pairs well with acidic ingredients.
  • 1 teaspoon Salt Can be omitted for low-sodium diets.
  • 3 cups All-Purpose Flour Sift for a lighter texture.

Equipment

  • 9x5 inch loaf pan
  • electric mixer
  • medium bowl
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition until smooth.
  5. Stir in the lemon zest, lemon juice, and vanilla extract.
  6. Fold in the sour cream and whole milk until just combined.
  7. Gradually add the dry ingredients to the wet ingredients, folding until just combined.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, or until a toothpick comes out clean with a few moist crumbs.
  10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 6IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for the best results. Be gentle when mixing to maintain a tender crumb.

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