If you’re looking for a delicious dessert that’s both tangy and sweet, then Italian Lemon Pound Cake is just what you need! This classic recipe is perfect for any occasion, from family gatherings to dinner parties. It’s easy to make and will impress your guests with its bright lemon flavor and soft texture. So, let’s get started!
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan with butter or cooking spray.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
- Mix in the lemon juice and zest until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Once the cake is cool, you can dust it with powdered sugar or drizzle it with a simple lemon glaze made by mixing powdered sugar and lemon juice together until smooth.
- Serve and enjoy your delicious Italian Lemon Pound Cake!