**Italian Lemon Pound Cake** is the only lemon cake recipe you’ll ever need!
**Ingredients:**
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup sour cream, room temperature
– Zest of 2 large lemons
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 1 teaspoon lemon extract (optional, for extra lemon flavor)
**For the Lemon Glaze:**
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– Zest of 1 lemon (optional)
**Directions:**
1. **Preheat the Oven and Prepare the Pan:**
– Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
2. **Cream Butter and Sugar:**
– In a large mixing bowl, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
3. **Add Eggs One at a Time:**
– Add the eggs one at a time, beating well after each addition.
4. **Combine Dry Ingredients:**
– In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. **Add Dry Ingredients and Sour Cream Alternately:**
– Gradually add the flour mixture to the butter mixture, alternating with sour cream. Begin and end with the flour mixture.
6. **Add Lemon Zest, Juice, and Extracts:**
– Gently fold in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until well incorporated.
7. **Bake the Cake:**
– Pour the batter into the prepared pan and spread it evenly. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
8. **Cool the Cake:**
– Allow the cake to cool in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely before glazing.
9. **Prepare the Lemon Glaze:**
– In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Add lemon zes
