Italian Lemon Pound Cake

Ingredients

• 1 cup 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 buttermilk
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 3-4 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest

Instructions

1. 1

   --- Step 1: Preheat the Oven ---

2. 2

   Preheat your oven to 325°F (160°C).

3. 3

   Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.

4. 4

   --- Step 2: Prepare the Dry Ingredients ---

5. 5

   In a medium bowl, whisk together the 3 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

6. 6

   --- Step 3: Cream Butter and Sugar ---

7. 7

   In a large mixing bowl, use an electric mixer to beat 1 cup softened butter and 2 cups granulated sugar until light and fluffy (about 2-3 minutes).

8. 8

   --- Step 4: Add Eggs One at a Time ---

9. 9

   Add the 4 eggs to the butter mixture one at a time, beating well after each addition.

10. 10

    --- Step 5: Incorporate Lemon and Vanilla ---

11. 11

    Mix in the 2 tablespoons lemon zest and 1 teaspoon vanilla extract until evenly distributed.

12. 12

    --- Step 6: Alternate Adding Dry Ingredients and Liquids ---

13. 13

    Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the 1 cup buttermilk and 1/4 cup lemon juice.

14. 14

    Begin and end with the dry ingredients.

15. 15

    Mix on low speed just until each addition is incorporated—avoid overmixing.

16. 16

    --- Step 7: Pour Batter into Pan ---

17. 17

    Pour the batter evenly into the prepared pan.

18. 18

    Smooth the top with a spatula.

19. 19

    --- Step 8: Bake the Cake ---

20. 20

    Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

21. 21

    Start checking for doneness at the 60-minute mark.

22. 22

    --- Step 9: Cool the Cake ---

23. 23

    Remove from the oven and let the cake cool in the pan for 15 minutes.

24. 24

    Carefully invert the cake onto a wire rack to cool completely.

25. 25

    --- Step 10: Prepare the Lemon Glaze ---

26. 26

    In a medium bowl, whisk together 1 cup powdered sugar, 3-4 tablespoons lemon juice, and 1 teaspoon lemon zest.

27. 27

    Adjust the consistency by adding more sugar (to thicken) or lemon juice (to thin) as needed.

28. 28

    --- Step 11: Glaze the Cake ---

29. 29

    Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides.

30. 30

    For a neater presentation, place a sheet of parchment paper under the rack to catch any excess glaze.

31. 31

    --- Step 12: Serve and Enjoy ---

32. 32

    Allow the glaze to set for about 15 minutes before slicing.

33. 33

    Serve the cake at room temperature, and enjoy!