Creating Italian Lemon Pound Cake is a simple process when you follow these steps:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
4. Add Eggs: Add the eggs, one at a time, beating well after each addition to create a smooth batter.
5. Incorporate Lemon and Vanilla: Add the lemon zest, lemon juice, and vanilla extract to the mixture. Continue mixing until well incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture. Mix on low speed until just combined, being careful not to overblend.
7. Incorporate Sour Cream: Gently fold in the sour cream, which adds moisture and richness to the cake.
8. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake: Place the loaf pan into the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 20 minutes. Then, transfer it to a wire rack to cool completely.
11. Dust with Powdered Sugar: Once the cake has cooled, dust the top with powdered sugar for an added touch of sweetness before serving.

By following these steps, you’ll create a delightful Italian Lemon Pound Cake that is sure to impress everyone.