Description
Italian Lemon Pound Cake is a moist and buttery dessert infused with bright lemon flavor and topped with a sweet-tart glaze, perfect for brunch, tea time, or a citrusy treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt or 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, vanilla, and almond extract if using.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, mixing just until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 15 minutes, then transfer to a wire rack.
- Whisk together glaze ingredients and drizzle over the warm cake.
Notes
- Grease and flour bundt pans well to prevent sticking.
- Use fresh lemon juice for the best flavor.
- Fold in poppy seeds or blueberries for a variation.
- Wrap slices individually to freeze for later.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
