Looking for a delicious and healthy dessert to satisfy your sweet tooth? Look no further than this Italian Lemon Pound Cake! With its fresh, tart lemon flavor and light, fluffy texture, it’s sure to be a hit with family and friends. Read on to learn how you can make this heavenly slice of deliciousness in your own kitchen!
Italian lemon pound cake is a delicious and refreshing dessert that is perfect for any occasion. This cake is made with a pound of fresh lemons, which gives it a wonderfully tart flavor. The cake is also infused with a delicate almond flavor, which makes it even more special.
There are many reasons to try this delicious Italian lemon pound cake recipe. First, it is a classic flavor that is sure to please any crowd. Second, it is easy to make and only requires a few simple ingredients. Third, the cake is moist and flavorful, with a hint of sweetness from the lemon glaze. Lastly, this recipe makes a great dessert for any occasion.
Tips:
If you’re looking for a delicious and easy-to-make cake, look no further than this Italian lemon pound cake recipe. This cake is bursting with flavor and is perfect for any occasion. Here are a few pro tips to help you make the perfect cake:
1. Be sure to use fresh lemons for this recipe. The fresh lemon juice and zest really make a difference in the flavor of the cake.
2. If you don’t have access to fresh lemons, you can substitute bottled lemon juice, but be sure to use a high-quality brand.
3. When measuring the ingredients, be precise. Baking is a science, so making sure the ingredients are correctly measured is crucial in ensuring a successful cake.
4. This cake is best served at room temperature or slightly warm. Serve it with a dollop of whipped cream or ice cream for an extra special treat!
Conclusion & Recipe:
Lemon pound cake is a classic Italian dessert that is loved by many. This delightful cake is perfect for any occasion, and its delicious flavor will leave you wanting more. If you’re looking for an easy and delicious way to impress your guests, look no further than this classic Italian cake.
ITALIAN LEMON POUND CAKE
Ingredients
- 3 CUPS ALL-PURPOSE FLOUR
- 1 TEASPOON BAKE POWDER
- 1/4 TEASPOON SEA 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 TBSPS.
- 1 TEASPOON VANILLA
- 3 CUPS ALL-PURPOSE FLOUR
- 1 TEASPOON BAKE POWDER
- 1/4 TEASPOON SEA 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 TBSPS.
- 1 TEASPOON VANILLA
Instructions
- PRE-HEAT OVEN UP TO 300 DEGREES
- SIFT FLOUR, BAKING POWD, AND SALT and SET ASIDE. CREAM BUTTER and SUGAR ADDED TO ANOTHER BOWL UNTIL LIGHTED AND FLUFFY. BEAT IN EGGS ONE AT a time. MAKE A MIX OF THE SOUR CREAM. LEMON JUICE, VANILLA AND LEMON ZEST.
- MIX THE FLOUR MIXTURE WITH HALF THE BUTTER MIXTURE. MIX THE BUTTERMILK INTO THE BUTTER MIXTURE. ADD THE REMAINING FLOUR MIXTURE. MIX UNTIL FLOUR IS DISAPPEARS. MIX THE CAKE BATTER INTO AN APPROXIMATE BUNDT PATN.
- BAKE 60 to 70 MINUTES, OR UNTIL THE KNIFE IS INSERT IN THE CENTER. STOP THE CAKE FROM THE Oven and LET IT COOL FOR 5 MINS. TURN THE CAKE ON A CAKE PLATTER. DON'T FORGET TO DRAIN A HALF THE LEMON GLAZE ON TOP OF THE WARM CAKE. This will allow the GLAZE to soak into the CAKE. LET THE CAKE COOL COMPLETELY, THEN DRIZZLE ALL THE REMAINING GLAZE OVER THE CAKE.
LEMON GLAZE
- 1/4 CUP BUTTER SOFTENED
- 1 1/2 CUP POWDERED SUGGAR
- 3 TABLESPOON LEMON Juice, ROOM TEMPERATURE
- CREAM THE BUTTER, AND ADD POWDERED SUGAR and LEMON JUICE.
- BEAT WELL TILL THE GLAZE IS A CREAMY, SMOOTH CONSISTENCY.
