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Moist Italian Lemon Pound Cake

Moist Italian Lemon Pound Cake That Bursts with Citrus Joy

This Moist Italian Lemon Pound Cake captures the zest of fresh lemons for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour For a gluten-free option, substitute with a 1:1 gluten-free baking blend.
  • 1/2 teaspoon baking powder Ensure it's not expired for maximum effectiveness.
  • 1/4 teaspoon baking soda Works best with acidic lemon juice.
  • 1/4 teaspoon salt Optional for low-sodium dietary needs.
  • 1 cup unsalted butter, softened Can be replaced with margarine or vegan butter.
  • 1 3/4 cups granulated sugar Consider using erythritol for a lower-sugar alternative.
  • 4 large eggs, at room temperature Flax eggs work as a vegan substitute.
  • Zest of 2 lemons Always use fresh for the best taste.
  • 1/4 cup freshly squeezed lemon juice Fresh juice is preferred.
  • 1/2 cup sour cream Greek yogurt can also be a delightful alternative.
  • 1/2 cup whole milk, at room temperature Non-dairy alternatives like almond or soy milk are great substitutions.
  • 1 teaspoon vanilla extract (optional) Can be substituted with almond extract for a twist.
Optional Toppings
  • whipped cream Adds a light, fluffy finish.
  • fresh berries Enhance presentation and flavor.
  • lemon glaze A sweet drizzle for extra elegance.

Equipment

  • 9x5 inch loaf pan
  • Medium Bowl
  • Large mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for about 3 to 5 minutes.
  4. Incorporate the eggs into the butter mixture, one at a time, mixing thoroughly after each addition.
  5. Gently stir in the lemon zest and freshly squeezed lemon juice until just combined.
  6. Carefully fold the sour cream and whole milk into the batter using a spatula until fully integrated.
  7. Gradually add the dry mixture to the wet batter, folding gently until just combined.
  8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  9. Place the loaf pan in the preheated oven and bake for 55 to 65 minutes until golden brown.
  10. Once baked, let your cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and moisture retention. Do not rush the creaming of butter and sugar for the best texture.

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