Description
A moist and fluffy Italian Lemon Pound Cake that balances sweetness and tartness, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each. Then stir in the vanilla and lemon extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk, and mix until just combined.
- Fold in the lemon zest.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
Notes
Ensure your butter is soft but not melted. Avoid overmixing the batter to prevent a tough cake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg