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Italian Lemon Pound Cake

Italian Lemon Pound Cake

This Italian Lemon Pound Cake is a delightful and moist dessert bursting with fresh lemon flavor, enhanced by a touch of almond extract. Perfect for any occasion, this pound cake combines a light, fluffy texture with a zesty, aromatic finish that will leave you craving more.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in buttermilk, lemon juice, lemon zest, vanilla extract, and almond extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Ensure the butter is softened for a smooth batter.
  • Do not overmix the batter to keep the cake tender.
  • Let the cake cool completely before slicing for clean cuts.