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Italian Lemon Pound Cake

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This Italian Lemon Pound Cake is moist, rich, and bursting with fresh lemon flavor. Finished with a zesty lemon glaze, it’s a perfect dessert or tea-time treat that feels luxurious yet easy to make.

Ingredients

Scale

For the cake:

  • 1 ½ cups (340 g) unsalted butter, softened
  • 2 ¾ cups (350 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ½ cups (500 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from 2 lemons)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 cup (240 ml) buttermilk

For the glaze:

  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, for extra tang)

Instructions

Prepare the cake:

  1. Preheat the oven:
    • Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
  2. Mix the dry ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar:
    • In a large bowl, beat the softened butter and sugar together with a mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs and flavorings:
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Incorporate dry ingredients and buttermilk:
    • Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
  6. Bake the cake:
    • Pour the batter evenly into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake:
    • Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Prepare the glaze:

  1. Make the glaze:
    • In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
  2. Glaze the cake:
    • Drizzle the glaze over the cooled cake. Let it set for 10-15 minutes before slicing.

Notes

  • For extra lemon flavor, add ½ teaspoon of lemon extract to the batter.
  • Serve with whipped cream or fresh berries for a more elegant presentation.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://ukfinda.com/italian-lemon-pound-cake/