Introduction

Italian Lemon Pound Cake is a delightful dessert that captures the essence of bright, zesty lemons in a moist and tender cake. Perfect for any occasion, this cake pairs beautifully with coffee or tea and brings a refreshing burst of flavor with each bite.

The History of Italian Lemon Pound Cake

Pound cake has its roots in Europe, dating back to the 1700s. Traditionally, it was made with a pound each of flour, butter, sugar, and eggs. The Italian version often incorporates citrus flavors, especially lemon, reflecting Italy’s rich agricultural heritage. The addition of lemon not only enhances flavor but also adds a delightful aroma, making it a beloved treat.

Ingredients Breakdown

Flour: All-purpose flour provides structure to the cake.
Butter: Unsalted butter gives richness and moisture.
Sugar: Granulated sugar sweetens the cake.
Eggs: Provide moisture and structure.
Lemon Juice and Zest: Freshly squeezed lemon juice and zest offer vibrant flavor.
Baking Powder: Helps the cake rise.
Milk or Cream: Adds moisture and enhances texture.
Vanilla Extract: Adds depth of flavor.

Step-by-Step Recipe

Prep the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients:
- In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
Cream Butter and Sugar:
- In a large bowl, cream together 1 cup of unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
Add Eggs and Flavorings:
- Add 4 large eggs, one at a time, mixing well after each addition.
- Stir in the zest of 2 lemons, ¼ cup of freshly squeezed lemon juice, and 1 teaspoon of vanilla extract.
Combine Mixtures:
- Gradually add the dry ingredients to the butter mixture, alternating with ½ cup of milk or cream. Mix until just combined.
Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips for the Perfect Cake

Use Fresh Lemons: Fresh juice and zest yield the best flavor.
Don’t Overmix: Mix until just combined to keep the cake tender.
Check for Doneness: Ovens vary, so start checking for doneness a few minutes early.

Variations and Customizations

Glaze: Drizzle a lemon glaze (powdered sugar mixed with lemon juice) over the cooled cake for extra sweetness.
Add Poppy Seeds: For a fun texture, fold in a couple of tablespoons of poppy seeds.
Fruity Twist: Add blueberries or raspberries for a fruity variation.

Health Considerations and Nutritional Value

Italian Lemon Pound Cake is a rich dessert and can be high in sugar and calories. Consider using less sugar or substituting some of the butter with applesauce for a healthier version. Always enjoy in moderation!

FAQ

Q: Can I freeze the pound cake?
A: Yes, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.

Q: How do I store leftover cake?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Q: Can I use bottled lemon juice?
A: While fresh lemon juice is recommended for the best flavor, bottled juice can be used in a pinch.

Italian Lemon Pound Cake

Italian Lemon Pound Cake is a moist, zesty dessert that combines fresh lemon juice and zest with a buttery, tender crumb. Perfect for any occasion, it’s delightful served with coffee or as a refreshing treat on its own!

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Ingredients

CAKE

2 ⅔ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup unsalted butter room temperature
½ cup coconut oil solid
3 cups granulated sugar
5 large eggs room temperature
1 teaspoon vanilla extract
½ cup buttermilk
½ cup full-fat sour cream or plain Greek yogurt
4 tablespoons freshly squeezed lemon juice from about 2 large lemons
2 tablespoons lemon zest from about of 2 large lemons

Buttermilk Lemon Glaze

2 cups powdered sugar sifted
4 tablespoons buttermilk
1 tablespoon lemon zest
2 teaspoons lemon juice

Instructions

Preheat the oven to 350ºF. Spray or butter and flour one large 10 or 12-cup Bundt pan*
In a medium bowl, sift together the flour, baking powder and salt. Set aside
2 ⅔ cups all-purpose flour,2 teaspoons baking powder,1 teaspoon kosher salt
In the bowl of a stand mixer or with an electric mixer, cream together butter, coconut oil and sugar until light and fluffy, about 3-4 minutes. Look for the mixture to stick to the sides of the bowl. Add eggs one at a time, beating well after each addition. Stop the mixer and scrape the bottom and sides of the bowl. Add vanilla and mix until incorporated
1 cup unsalted butter,½ cup coconut oil,3 cups granulated sugar,5 large eggs,1 teaspoon vanilla extract
In a measuring cup, whisk together buttermilk and sour cream. Add dry ingredients in three additions to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon juice and lemon zest
½ cup buttermilk,½ cup full-fat sour cream,4 tablespoons freshly squeezed lemon juice,2 tablespoons lemon zest
Pour batter into prepared pan. Bake cake until a toothpick inserted inserted into the cake comes out clean, about 55 minutes. Check the cake after 40 minutes or so. If the top is beginning to get very brown, tent aluminum foil over top of the cake to prevent burning or over browning
Remove the cake from the oven and cool in the pan for 15 minutes. Place an inverted wire cooling rack over top of the cake. Using oven mitts, grasp the sides of the bundt and the sides of the wire rack and carefully but swiftly overturn the cake onto the wire rack. Lift the bundt pan off the cake and allow the cake to cool completely
Prepare the glaze by whisk together all ingredients in a medium bowl. Drizzle over the cooled cake
2 cups powdered sugar,4 tablespoons buttermilk,1 tablespoon lemon zest,2 teaspoons lemon juice

Notes

*The best way to prepare a bundt pan for baking is to mix equal parts melted butter, shortening and vegetable oil in a jar. Spread liberally on the pan, avoiding any pooling of the liquid in the bottom of the pan. Sprinkle liberally with all-purpose flour. Tilt the pan while tapping the sides to spread the flour over all crevices and sides of the pan. Tap any excess flour into the garbage or sink. Store leftover mixture in the fridge for next time you bake a cake
To store, wrap slightly warm cake in plastic wrap. This will help retain moisture in the cake and prevent the outside from drying out and getting a crust. Store cake at room temperature up to 3 days
Cake may be stored for up to one week in the fridge. Warm slices gently on 50% power in the microwave in 30 second increments until desired temperature. The glaze may melt into the cake when warming the cake
To freeze, slice cooled cake and place slices in a single layer on a sheet tray. Freeze at least one hour then place in a freezer safe container or bag for up to 3 months. Defrost at room temperature or place in a 350ºF (177ºC) oven for 10 minutes or until warm

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