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Italian Lemon Pound Cake Is The Only Lemon Cake Recipe You Will Ever Need!

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Ingredients

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

Instructions

  1. Preheat your oven to 350°F and grease a loaf pan well so the cake doesnt stick.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  3. In a larger bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until the mixture looks light and fluffy.
  4. Beat in 4 large eggs one at a time at room temperature until each is well blended.
  5. Stir in the zest of 2 lemons, 1/4 cup freshly squeezed lemon juice, and if youre using it, 1 teaspoon of vanilla extract.
  6. Mix in 1/2 cup sour cream and 1/2 cup whole milk (both prepped at room temperature) until nothing looks odd.
  7. Slowly add the dry ingredients into your wet mixture and stir until they are just combined ; dont overmix or youll lose the cake's moist texture.
  8. Pour your batter evenly into the greased loaf pan and smooth out the top with a spatula.
  9. Bake in the oven for about 55 to 65 minutes, and check with a toothpick inserted in the center that comes out clean.
  10. Let the cake cool in the pan for 10 minutes then remove it onto a wire rack to cool completely before slicing and serving.

Find it online: https://thecookingjournal.com/italian-lemon-pound-cake-recipe/