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To make a great Italian lemon pound cake, you need the following: - 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 2 tbsp lemon zest (from about 2 lemons) - 1 tsp vanilla extract - ½ cup sour cream - ¼ cup freshly squeezed lemon juice - Powdered sugar, for dusting Getting the right measurements is key. Use a dry measuring cup for flour. For butter, soften it at room temp for easy mixing. If you run out of sour cream, plain yogurt works well as a substitute. You can also swap fresh lemon juice with bottled juice in a pinch, but fresh tastes best. Using fresh ingredients makes your cake shine. Fresh lemons give the best flavor and aroma. The zest adds brightness, while fresh juice keeps the cake moist. Always check the dates on your baking powder and eggs, too. Fresh eggs whip better and create a fluffier cake. When you use fresh items, you boost taste and texture. This makes your Italian lemon pound cake truly delightful! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grease a 9x5-inch loaf pan with butter. Dust it lightly with flour or line it with parchment paper. This helps the cake come out easily after baking. In a medium bowl, measure out 1 ½ cups of all-purpose flour. Add 1 teaspoon of baking powder and ½ teaspoon of salt. Whisk these together until they blend well. This mix will help the cake rise and stay light. Set this bowl aside for later. In a large mixing bowl, take ½ cup of softened unsalted butter. Add 1 cup of granulated sugar to it. Using an electric mixer, beat these together until the mix is fluffy and light. This process usually takes about 3-5 minutes. It adds air to the batter, making the cake soft. Now, add 3 large eggs to the butter and sugar mix. Do this one at a time, mixing well after each addition. Next, stir in the 2 tablespoons of lemon zest and 1 teaspoon of vanilla extract. This adds great flavor to your cake. Take the dry mix from earlier. Begin adding it to the wet mixture in parts. Add some flour, then ½ cup of sour cream. Keep alternating between the two, starting and ending with flour. Mix just until combined. Don’t overmix; this keeps the cake tender. Pour in ¼ cup of freshly squeezed lemon juice. Gently fold this into the batter. Now, transfer the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes. Check with a toothpick in the center. If it comes out clean, your cake is ready! Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For a sweet touch, dust the top with powdered sugar. For the full recipe, check the earlier section. To get the best texture, use room temperature butter and eggs. This helps the batter blend smoothly. Cream the butter and sugar well until it looks light and fluffy. This step adds air, giving the cake a nice rise. Mix the dry and wet ingredients gently. Over-mixing makes the cake dense. One common mistake is not preheating the oven. Always preheat to the right temperature. This ensures even baking. Another mistake is skipping the greasing step. If you don’t grease your pan, the cake may stick. Lastly, avoid opening the oven door too soon. This can cause the cake to sink. For a lovely presentation, serve the cake on a nice plate. Add fresh lemon slices and a mint sprig for color. If you like, drizzle a lemon glaze over the top. This adds sweetness and a zesty kick. You can also pair it with whipped cream or a scoop of vanilla ice cream. Enjoy every bite! For more details, check out the Full Recipe. {{image_2}} You can make a lemon-blueberry pound cake by adding fresh blueberries to the mix. Just fold in one cup of blueberries after combining the wet and dry ingredients. This adds a lovely burst of flavor. The sweet blueberries balance the tart lemon perfectly. This twist makes it a fun treat for breakfast or dessert. For a glazed version, make a simple lemon glaze. Mix powdered sugar with lemon juice until smooth. Drizzle the glaze over the cooled cake for a sweet and tangy finish. The glaze adds a nice shine and extra flavor. It makes your cake look even more delightful on the table. To make this cake vegan, replace the eggs with flax eggs. Combine one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. You can also swap sour cream for almond yogurt or any plant-based yogurt. These changes keep the cake moist and flavorful. You won’t miss the eggs or dairy at all! For the full recipe, check out the detailed instructions and enjoy baking! After you enjoy your Italian lemon pound cake, store leftovers for later. Wrap the cake tightly in plastic wrap or foil. This keeps it fresh and moist. You can also place it in an airtight container. Store it at room temperature if you plan to eat it within a few days. For longer storage, put it in the fridge. This helps maintain the cake's flavor and texture. Freezing your cake is a great way to keep it for longer. First, let the cake cool completely. Then, slice it if you prefer single servings. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag or airtight container. Label the bag with the date. You can freeze the cake for up to three months. When you are ready to eat it, just thaw it overnight in the fridge. The shelf life of your Italian lemon pound cake depends on how you store it. At room temperature, it lasts about three days. In the fridge, it can stay fresh for up to a week. If you freeze it, you can enjoy it for three months. Always check for signs of spoilage, like changes in smell or texture. Enjoying your cake at its best is what matters most! You can tell the pound cake is done when a toothpick inserted in the center comes out clean. This usually takes about 55 to 65 minutes in the oven. The cake will also have a golden color on top. If the top is dark but the toothpick is still wet, bake a few more minutes. Always trust your senses; the cake should smell amazing too! While you can use bottled lemon juice, I recommend fresh juice for the best taste. Fresh lemons have bright and bold flavors. Bottled juice often lacks that zing. If you are in a hurry, the bottled juice will work in a pinch, but try fresh when you can. Italian Lemon Pound Cake has roots in Italy, where lemons grow abundantly. The cake reflects the use of simple, fresh ingredients. It is a popular dessert in Italian homes, often enjoyed with tea or coffee. The bright flavor of lemon makes it a perfect treat for any occasion. Absolutely! You can add various flavors to this cake. Try adding poppy seeds for a nice crunch. Almond extract can bring a lovely warmth. You might also enjoy mixing in blueberries or raspberries. Just remember to balance the flavors so the lemon shines through. To make your cake more moist, use sour cream and fresh lemon juice. These ingredients add richness and tang. You can also try adding an extra egg or some yogurt. Be careful not to overbake the cake, as that can dry it out. Check your cake a few minutes early to ensure it stays moist. This blog post covered the key steps to making Italian Lemon Pound Cake. We discussed ingredient lists, measurements, and the need for fresh items. You learned the step-by-step process, from preparing the loaf pan to baking. I offered tips to improve texture and shared serving ideas. Finally, I explored variations and storage methods. Baking should be fun, and now you have the tools to succeed. Enjoy your baking journey!

Italian Lemon Pound Cake

Indulge in the bright flavors of my Italian Lemon Pound Cake recipe that's both delightful and easy to make! This moist cake is perfect for any occasion, and I'll walk you through each step for guaranteed deliciousness. Using fresh ingredients ensures a wonderful taste and texture. Whether you're serving it with a glaze or enjoying it plain, this cake is sure to impress. Click through to discover the full recipe and start baking your new favorite dessert!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

2 tbsp lemon zest (from about 2 lemons)

1 tsp vanilla extract

½ cup sour cream

¼ cup freshly squeezed lemon juice

Powdered sugar, for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

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

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.

        Add the eggs to the butter mixture one at a time, mixing well after each addition. Incorporate the lemon zest and vanilla extract.

          Begin to alternate adding the flour mixture and sour cream to the wet ingredients, starting and ending with the flour mixture. Mix just until combined.

            Pour in the freshly squeezed lemon juice and gently fold it into the batter.

              Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

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

                    Once cooled, dust the top with powdered sugar for a finishing touch.

                      Prep Time: 15 min | Total Time: 1 hr 20 min | Servings: 10 slices

                        - Presentation Tips: Serve slices on a decorative plate with fresh lemon slices and a sprig of mint for added freshness. Optional: Drizzle with a lemon glaze made from powdered sugar and lemon juice for extra sweetness and tang.