Step-by-step instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
In a large mixing bowl, cream together the softened butter and sugar on medium-high speed until the mixture is light and fluffy, about 5 minutes.
Add the eggs one at a time, making sure to beat well after each addition for optimal incorporation.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and finish with the flour mixture to maintain a smooth batter.
Gently fold in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until fully combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If desired, add the zest of 1 lemon and drizzle over the cooled cake.
Best ways to enjoy it
This Italian Lemon Pound Cake is delicious on its own, but here are some creative ideas for serving. Pair it with fresh berries and a dollop of whipped cream for a light dessert. Alternatively, serve it with a cup of tea or coffee for an afternoon pick-me-up. It also works beautifully as a sweet touch to a brunch spread, accompanied by a refreshing mimosa or elderflower lemonade.
Storage and reheating tips
To keep your Italian Lemon Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to extend its life, it can be frozen for up to 3 months. Just make sure to wrap it tightly in plastic wrap followed by aluminum foil. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight.
Helpful cooking tips
- Room temperature eggs and sour cream make for a smoother batter and a fluffier cake.
- If you desire a more intense lemon flavor, add a bit more lemon zest to the batter or glaze.
- For a fun twist, consider folding in some poppy seeds for a delightful crunch.
Creative twists
While this cake is spectacular as is, there are plenty of ways to put your spin on it. You could incorporate blueberries for a blueberry-lemon variation, or for those chocolate lovers out there, a drizzle of chocolate ganache could balance the citrus beautifully. For a healthier take, substitute half the granulated sugar with honey or maple syrup.
Common questions
How long does it take to prepare?
Preparation time is about 20-25 minutes, and the baking takes 1 hour 15 minutes to 1 hour 25 minutes.
Can I use other citrus fruits?
Absolutely! You can replace lemons with limes or oranges for a different flavor profile, though adjustments may be needed for acidity.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean. If it has wet batter on it, give it extra time in the oven.
