Name: Italian Lemon Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Italian
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; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup powdered sugar (for glaze); 2-3 tablespoons fresh lemon juice (for glaze); 1 tablespoon lemon zest (for glaze)

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BEST RECIPE for Italian Lemon Pound Cake

Italian Lemon Pound Cake is a delightful dessert that embodies the perfect balance of tangy citrus flavor and buttery richness. This recipe has been passed down through generations, cherished for its moist crumb and zesty aroma. Whether you’re hosting a special occasion or simply craving a sweet treat, this Italian Lemon Pound Cake is sure to impress with its vibrant taste and elegant simplicity.

As you take your first bite of this delectable cake, you’ll be greeted by a burst of fresh lemon essence that dances on your taste buds. The tender texture of the cake, paired with the subtle sweetness, creates a harmonious symphony of flavors that is both comforting and indulgent. This dessert is versatile and can be enjoyed with a cup of tea in the afternoon or as a show-stopping finale to a dinner party.

Recipe Quick Facts

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Difficulty Level: Easy
Cuisine Type: Italian
Course: Dessert
Dietary Labels: Vegetarian

Why You’ll Love This Recipe

– Indulge in the perfect balance of tangy lemon and rich butter flavors
– Quick and easy to make, perfect for any skill level in the kitchen
– Adaptable and can be customized with different glazes or toppings

Ingredients

For the cake:
– 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
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk

For the glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– 1 tablespoon lemon zest

Properly sourced fresh lemons are key to achieving the vibrant citrus flavor that makes this Italian Lemon Pound Cake truly exceptional. Make sure to use ripe lemons for the zest and juice to capture the essence of the fruit.

Equipment Needed

– Mixing bowl
– Whisk
– Electric mixer
– Bundt cake pan
– Zester or grater

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a bundt cake pan.

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In a separate bowl, cream the butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.

6. Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.

7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Include step photos here for visual guidance.

Pro Tips for Success

– Ensure all ingredients are at room temperature for a smooth batter
– Do not overmix the batter to avoid a dense cake texture
– Adjust the amount of lemon juice in the glaze to achieve your desired level of tartness

Substitutions & Variations

– For a dairy-free version, substitute the buttermilk with dairy-free milk and a teaspoon of vinegar
– Add poppy seeds to the batter for a Lemon Poppy Seed variation
– Drizzle the cake with a lemon syrup for extra moisture and flavor

Storage & Make-Ahead Tips

Room Temperature: The cake can be kept at room temperature for up to 3 days when stored in an airtight container.
Refrigerate: For longer storage, refrigerate the cake for up to a week, tightly wrapped.
Reheat: Warm individual slices in the microwave for 15-20 seconds.
Make Ahead: The cake can be baked ahead and glazed before serving for optimal freshness.

Serving Suggestions

– Serve slices of Italian Lemon Pound Cake with a dollop of whipped cream and fresh berries
– Pair with a hot cup of Earl Grey tea for a delightful afternoon treat
– Garnish with a sprig of fresh mint for a pop of color

Nutrition Information (Per Serving)

FAQ

1. Can I make this ahead?
Absolutely! The cake can be baked ahead and stored for a few days before serving.

2. Can I bake instead of fry?
This recipe is designed for baking, not frying, to achieve a moist and tender crumb.

3. What can I substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

4. How do I know when it’s done?
The cake is done when a toothpick inserted in the center comes out clean with a few moist crumbs.

5. Can I freeze leftovers?
Yes, you can freeze slices of the cake in an airtight container for up to 3 months.

6. How long do they last?
Stored properly, the cake can last 3-5 days at room temperature or up to a week in the refrigerator.

Recipe Notes

This Italian Lemon Pound Cake is a beloved family recipe that has been shared and enjoyed for generations. The bright citrus flavors and moist crumb make it a perennial favorite at gatherings and celebrations. Embrace the simplicity and elegance of this classic dessert for a taste of Italian culinary tradition.

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Servings

⏱️

Prep time

20 minutes

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Cooking time

50 minutes

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Calories

320 kcal

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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
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1 tablespoon lemon zest

Directions

Preheat your oven to 350°F and grease a bundt cake pan.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.