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5 from 1 vote

Italian Lemon Pound Cake

A delightful blend of tangy lemon and sweet, dense cake, this Italian Lemon Pound Cake is a classic dessert perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Italian
Keyword: Cake, Lemon
Servings: 8 servings
Calories: 200kcal

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Sifter

Ingredients

Dry Ingredients

  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1 cup Unsalted butter, softened
  • 2 cups Sugar
  • 3 large Eggs
  • 1/2 cup Buttermilk
  • 1/2 cup Sour cream
  • 4 tablespoons Lemon juice
  • 2 tablespoons Lemon zest Zest of 2 lemons
  • 1 teaspoon Vanilla extract

Instructions

  • Preheat oven to 300°F (150°C).
  • Sift flour, baking powder, and salt together and set aside.
  • In a mixing bowl, cream butter and sugar until light and fluffy.
  • Beat in eggs, one at a time.
  • Mix in sour cream, lemon juice, vanilla, and lemon zest.
  • Mix half of the flour mixture into the butter mixture, then add buttermilk, and finally add the remaining flour mixture. Mix just until the flour disappears.
  • Pour the batter into a greased bundt pan.
  • Bake for 70 to 80 minutes or until a knife inserted in the center comes out clean.
  • Remove the cake from the oven and allow to cool for 5 minutes before turning it out onto a cake platter.
  • Spread lemon glaze over the warm cake and let it cool completely.

Notes

For added flavor, consider brushing the cake with lemon syrup before glazing.

Nutrition

Calories: 200kcal | Fat: 20g