Italian Lemon Pound Cake

Introduction

Hello, fellow food enthusiasts and baking aficionados! Today, I am thrilled to share with you a recipe that’s close to my heart – the Italian Lemon Pound Cake. This delightful cake, infused with the zesty aroma of lemons, is a perfect treat for any occasion, be it a family gathering, a cozy afternoon tea, or simply a craving for something sweet and tangy. With its moist texture and refreshing flavor, this cake is sure to impress both your taste buds and your guests. So, let’s embark on this culinary journey together and bake a masterpiece!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 3 eggs
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 4 tablespoons lemon juice
• Zest of 2 lemons (about 2 tablespoons)
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice, at room temperature

Preparation

Prepping the Oven and Pan

1. Begin by preheating your oven to 300 degrees Fahrenheit. This gentle temperature will ensure that your cake bakes evenly without browning too quickly.

Mixing Dry Ingredients

2. In a medium bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Sifting not only combines these ingredients but also aerates the flour, resulting in a lighter cake texture.

Creaming Butter and Sugar

3. In a separate large bowl, cream 1 cup of unsalted butter and 2 cups of sugar until the mixture is light and fluffy. This process introduces air into the batter, contributing to the cake’s rise and fluffiness.

Adding Eggs and Wet Ingredients

4. Beat in 3 eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This gradual addition helps to emulsify the batter.
5. Mix in 1/2 cup of sour cream, 4 tablespoons of lemon juice, 1 teaspoon of vanilla extract, and the zest of 2 lemons. These ingredients not only add flavor but also moisture, creating a tender crumb.

Combining with Flour Mixture

6. Gently mix half of the flour mixture into the butter mixture. Be careful not to overmix at this stage.
7. Stir in 1/2 cup of buttermilk, which will add a slight tang and further moisten the batter.
8. Fold in the remaining flour mixture just until the flour is no longer visible. Overmixing at this point can result in a dense cake.

Baking the Cake

9. Pour the batter into a bundt pan that has been generously sprayed with baking spray. This will ensure your cake releases beautifully.
10. Bake for 60 to 70 minutes, or until a knife inserted into the center of the cake comes out clean.

Cooling and Glazing

11. After removing the cake from the oven, let it cool for 5 minutes. Then, invert the cake onto a cake platter.
12. For the glaze, cream 1/4 cup of softened butter, and gradually add 1 1/

2 cups of powdered sugar and 3 tablespoons of lemon juice. Beat until you achieve a creamy, smooth consistency. 13. Spread half of the lemon glaze over the warm cake, allowing it to soak in. This step is crucial for infusing the cake with that tangy lemon flavor.

14. Let the cake cool completely, then drizzle the remaining glaze over the top, creating a visually appealing and delicious finish.

Essential Kitchen Equipment

• Medium bowl for dry ingredients
• Large bowl for creaming butter and sugar
• Electric mixer or whisk
• Sifter
• Measuring cups and spoons
• Bundt pan
• Baking spray
• Cake platter
• Spatula for glazing

Storing Leftovers

If you have any leftover cake (which might be a rarity given how delicious it is!), it can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, ensuring it’s well wrapped to retain its moisture and flavor.

Recipe Swaps and Variations

• Dairy-Free: Substitute the butter with a plant-based butter and use almond or soy milk in place of buttermilk.
• Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
• Orange Twist: Swap lemon juice and zest with orange for a different citrus flavor.

Pairings

This Italian Lemon Pound Cake pairs wonderfully with a cup of tea or a light coffee. For a more indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions

1. Can I use bottled lemon juice?
   • Fresh lemon juice is preferred for its vibrant flavor, but bottled can be used in a pinch.
2. Can this cake be frozen?
   • Yes, freeze it without the glaze for up to 3 months. Thaw at room temperature and then glaze.
3. Why did my cake not rise properly?
   • Ensure your baking powder is fresh and that you don’t overmix the batter after adding flour.
4. Can I make this cake in a regular loaf or round cake pan?
   • Absolutely! Adjust baking time accordingly and check for doneness.

Recipe Details

• Preparation Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 90 minutes
• Serves: 8-10

Valeurs Nutritionnelles

Calories: 420 | Total Fat: 14g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 1513mg | Total Carbohydrates: 49g | Dietary Fiber: 5g | Sugar: 6g | Protein: 24g

Conclusion

This Italian Lemon Pound Cake is not just a recipe, but a celebration of flavors and textures. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and rewarding. So, why not share this delightful cake with your loved ones? And remember, if you enjoyed this recipe, don’t forget to share it and subscribe to our blog for more culinary adventures. Happy baking!

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