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The secret to a great Italian Lemon Pound Cake lies in its key ingredients. You need simple items, yet each plays a big role in the taste and texture.

Italian Lemon Pound Cake

Indulge in the delightful flavors of Italian Lemon Pound Cake, a fluffy dessert that will elevate your baking game! This easy recipe combines fresh lemon juice and zest with simple ingredients for a perfect treat. Discover the step-by-step instructions, tips for making it moist, and exciting variations to try. Whether for a special occasion or a cozy gathering, this cake is sure to impress! Click through now to explore the full recipe and start baking your delicious masterpiece!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

Zest of 2 large lemons

½ cup fresh lemon juice

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or baking spray.

    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.

        Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary to ensure everything is incorporated.

          Stir in the lemon zest and vanilla extract, followed by the fresh lemon juice. Mix until combined.

            Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

                  Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

                    To prepare the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust consistency with more sugar or lemon juice as needed.

                      Once the cake is completely cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.

                        Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                          - Presentation Tips: Serve slices of the cake on a decorative plate or a wooden board, garnished with fresh lemon slices and sprigs of mint for added color and a refreshing touch.