Italian Lemon Pound Cake

Why You’ll Love This Recipe

This pound cake is incredibly easy to make, yet the result is both sophisticated and delicious. The bright lemon flavor cuts through the richness of the butter, making it feel light and refreshing despite its dense texture. Whether you enjoy it plain or with a dusting of powdered sugar, or even a simple glaze, it’s a dessert that will delight your taste buds and have everyone asking for the recipe!

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan, or line it with parchment paper to ensure easy removal of the cake.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes. This step is important for creating a tender, airy cake.
3. Add the eggs: Add the eggs, one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one.
4. Add the lemon and vanilla: Stir in the lemon juice, lemon zest, and vanilla extract. This will give the cake its fresh, bright flavor.
5. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this could make the cake dense.
7. Pour the batter into the pan: Pour the batter into the prepared bundt or loaf pan and smooth the top with a spatula.

Bake the Cake:

1. Bake: Place the cake in the preheated oven and bake for 55-60 minutes for a bundt pan or 60-70 minutes for a loaf pan, or until a toothpick inserted into the center comes out clean.
2. Cool the cake: Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve:

1. Optional glaze: If you like, you can drizzle a simple lemon glaze over the cooled cake. To make the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and stir until smooth. Drizzle over the cake once it’s completely cooled.
2. Slice and enjoy: Once the cake has cooled, slice it into generous pieces and enjoy!

Servings and Timing

• Servings: 8-10 slices
• Total time: 1.5 hours (including baking and cooling time)

Variations

• Add fruit: Add fresh berries like raspberries or blueberries to the batter for a fruity twist on this classic cake.
• Glazed version: Drizzle a sweet lemon glaze (made with powdered sugar and lemon juice) over the cake for added flavor and a glossy finish.
• Lemon poppy seed cake: Add 1-2 tablespoons of poppy seeds to the batter for a delightful twist on a traditional lemon pound cake.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheating: If you prefer your cake warm, reheat individual slices in the microwave for 10-15 seconds.

FAQs

Can I use salted butter for this recipe?

It’s best to use unsalted butter, but if you only have salted butter, just reduce the amount of added salt in the recipe.

Can I make this cake ahead of time?

Yes! The cake keeps well and can be made a day or two in advance. Just store it at room temperature or refrigerate it if you’re planning to store it longer.

Can I use a different citrus for flavor?

Yes! You can substitute lemon with other citrus fruits, like orange or lime, to create a variation of the recipe.

Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Let it thaw at room temperature before serving.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the cake starts to brown too much, you can cover it loosely with foil to prevent over-browning.

Conclusion

This Italian Lemon Pound Cake is a light and flavorful dessert that’s perfect for any occasion. The combination of buttery richness and the tangy freshness of lemon makes it a delightful treat that’s sure to please your guests. Whether served with a drizzle of glaze or enjoyed on its own, this cake will bring a burst of citrusy joy to your table. Enjoy!

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