Description
Sunshine-kissed Italian Lemon Pound Cake brings Mediterranean zest to classic dessert traditions. Sweet, tangy slices promise a delightful escape with each heavenly bite you’ll savor.
Ingredients
Scale
Main Dry Ingredients:
- 2.75 cups (350 g) all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Main Wet and Sweet Ingredients:
- 1.5 cups (340 g) unsalted butter, softened
- 2.5 cups (500 g) granulated sugar
- 4 large eggs
- 1 cup (240 milliliters) buttermilk
- 0.25 cup (60 milliliters) fresh lemon juice
- 1 teaspoon vanilla extract
Flavor and Glaze Ingredients:
- 1 tablespoon lemon zest (from 2 lemons)
- 1 cup (120 grams) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra tang)
Instructions
- Prepare the cake foundation by preheating the oven to 325F (165C) and thoroughly coating a 10-inch Bundt pan with grease and flour.
- Combine flour, baking powder, and salt in a medium mixing bowl, whisking until evenly distributed.
- Using an electric mixer, cream butter and sugar in a large bowl until the mixture becomes pale and airy, approximately 3-4 minutes.
- Incorporate eggs individually, ensuring thorough blending after each addition, then fold in vanilla extract, lemon zest, and lemon juice.
- Gradually introduce dry ingredients to the wet mixture, alternating with buttermilk in three stages. Blend gently to maintain a smooth consistency without overmixing.
- Transfer the batter into the prepared pan, spreading it evenly to ensure uniform baking.
- Position the pan in the preheated oven and bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges clean.
- Allow the cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack for complete cooling.
- Craft the glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl until achieving a silky, smooth texture.
- Adjust glaze consistency by adding more liquid or sugar as needed.
- Once the cake has cooled completely, drizzle the lemon glaze generously over the surface.
- Permit the glaze to set for 10-15 minutes before slicing and serving.
Notes
- Softening butter at room temperature ensures a smoother, more even cake texture without lumps or uneven mixing.
- Zesting lemons directly over the mixing bowl captures maximum essential oils, intensifying the citrusy flavor throughout the cake.
- Using buttermilk creates a tender crumb and adds subtle tanginess that complements the bright lemon notes perfectly.
- Checking the cake’s doneness with a toothpick prevents overbaking, which can result in a dry, dense pound cake texture.
Dietary Adaptations:
- Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version that maintains the cake’s delicate structure.
- Replace butter with dairy-free margarine and use plant-based milk with lemon juice as a buttermilk substitute for a vegan-friendly adaptation.
- Reduce sugar by using monk fruit sweetener or stevia for a lower-carb option that still delivers delightful sweetness.
Baking Pro Tips:
- Rotate the pan halfway through baking to ensure even browning and consistent heat distribution.
- Allow the cake to cool completely before glazing to prevent the lemon glaze from melting and sliding off the surface.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 100 mg