Italian Lemon Pound Cake




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Introduction

Prepare to delight your taste buds with the refreshing zing of Italian Lemon Pound Cake. This simple yet flavorful dessert is a perfect balance of sweet and citrusy flavors, making it a delightful treat for any occasion.

Why Make This Recipe

If you’re a fan of bright and tangy lemon flavors, this Italian Lemon Pound Cake is a must-try. It’s easy to make, requires simple ingredients, and the lemony aroma that fills your kitchen as it bakes is simply irresistible.

How to Make Italian Lemon Pound Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar in a large bowl until fluffy.
  4. Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
  5. Gradually add dry ingredients to wet, mix until just combined.
  6. Pour batter into the pan and bake for 50-60 minutes.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Slice and serve with powdered sugar or lemon glaze.

How to Serve Italian Lemon Pound Cake

Enjoy a slice of this moist and flavorful cake as a dessert after dinner or with a cup of tea or coffee for a delightful snack.

How to Store Italian Lemon Pound Cake

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Tips to Make Italian Lemon Pound Cake

  • Ensure all ingredients are at room temperature for even mixing.
  • Do not overmix the batter to avoid a dense cake.
  • Use fresh lemons for the best lemon flavor.

Variation

For a twist, try adding poppy seeds to the batter for a Lemon Poppy Seed Pound Cake variation.

FAQs

  1. Can I use salted butter instead of unsalted butter? Yes, but adjust the salt in the recipe accordingly.
  2. Can I make this cake in a bundt pan instead of a loaf pan? Yes, adjust the baking time accordingly.
  3. How can I prevent the cake from sticking to the pan? Ensure the pan is properly greased and floured before adding the batter.

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