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 the Oven:
• Preheat to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter and Sugar:
• Beat butter and sugar until light and fluffy (about 5 minutes).
3. Add Eggs:
• Add eggs one at a time, mixing well after each.
4. Mix Dry Ingredients:
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients:
• Gradually mix the dry ingredients into the butter mixture, alternating with sour cream. Start and end with the dry ingredients.
6. Add Lemon and Extracts:
• Fold in lemon zest, lemon juice, vanilla, and lemon extract (if using).
7. Bake:
• Pour batter into the prepared pan. Bake for 1 hour 15–25 minutes, or until a toothpick comes out clean.
8. Cool:
• Cool the cake in the pan for 10–15 minutes. Turn onto a wire rack to cool completely.
9. Make the Glaze:
• Whisk powdered sugar and lemon juice until smooth. Add zest, if desired.
10. Glaze the Cake:
• Drizzle the glaze over the cooled cake.
Enjoy your zesty and moist Italian Lemon Pound Cake—perfect for the holidays!