Italian Lemon Pound Cake

Italian Lemon Pound Cake is the sweet, summer-y, citrus-infused sister to my classic pound cake. It’s moist and dense, yet incredibly tender and soft. Top it off with my sweet and simple lemon glaze! You are going to love the super moist texture and the rich citrus flavor.

Ingredients:

For the Cake: 

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream (room temperature)
• Zest of 2 large lemons 
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp lemon extract (optional)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice 
• Zest of 1 lemon (optional)

Instructions:

1. Preheat to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
2. Beat butter and sugar until light and fluffy (about 5 minutes).
3. Add eggs one at a time, mixing well after each.
4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the butter mixture, alternating with sour cream. Start and end with the dry ingredients.
6. Fold in lemon zest, lemon juice, vanilla, and lemon extract (if using).
7. Pour batter into the prepared pan. Bake for 1 hour 15–25 minutes, or until a toothpick comes out clean.
8. Cool the cake in the pan for 10–15 minutes. Turn onto a wire rack to cool completely.
9. Whisk powdered sugar and lemon juice until smooth. Add zest, if desired.
10. Drizzle the glaze over the cooled cake.

ENJOY!!