Italian Lemon Pound Cake

All-purpose flour, butter, sugar, eggs, lemon zest, lemon juice, and baking powder are generally used to make Italian Lemon Pound Cake. It is known as a “pound cake” because it typically calls for a pound of butter, sugar, flour, and eggs for each of the four basic ingredients.

The cake is normally prepared in a loaf pan, and once it is completed cooking, a powdered sugar and lemon juice glaze is frequently applied on top. Other ingredients, such as poppy seeds, almond essence, or ricotta cheese, may be included in some recipe variations.

Italian lemon pound cake is renowned for both its zesty and reviving lemon flavor as well as its moist and dense texture. It can be savored on its own or with a cup of coffee or tea and is frequently provided as a dessert or sweet treat.

INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

Zest of 2 lemons ( about 2 tbsps.)

1 teaspoon of vanilla

INSTRUCTIONS

Pre-heat oven to 325 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.

2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

Lemon Glaze:

1/4 cup butter, softened

1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.