Italian Lemon Pound Cake Recipe

Ingredients: – 1 1/2 cups all-purpose flour – 1/2 teaspoon baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened

– 1 cup granulated sugar – 3 large eggs – 1/2 cup sour cream – 1/4 cup fresh lemon juice – Zest of 2 lemons – 1 teaspoon vanilla extract

Instructions: 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

1. In a large bowl, cream together the butter and sugar until light and fluffy using a hand mixer or a stand mixer. 2. Beat in the eggs one at a time, mixing well after each addition.

1. Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined. 2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

1. Pour the batter into the prepared loaf pan and spread it evenly. 2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

1. Once the cake is completely cooled, make the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake. 2. Let the glaze set for about 15 minutes before slicing and serving.

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