Zesty Italian Lemon Pound Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
250 grams all-purpose flour
02 -
5 grams baking powder
03 -
2.5 grams salt
04 -
227 grams unsalted butter, softened
05 -
300 grams granulated sugar
06 -
4 large eggs
07 -
5 milliliters vanilla extract
08 -
Finely grated zest of 2 lemons
09 -
60 milliliters fresh lemon juice
10 -
120 milliliters whole milk
→ Finishing
11 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
Preheat oven to 175°C. Grease and flour a 23×13-centimeter loaf pan to ensure easy release after baking.
02 -
In a medium bowl, sift together the flour, baking powder, and salt. Set aside for later use.
03 -
In a large mixing bowl, use a hand or stand mixer to cream softened butter with granulated sugar until the mixture becomes pale and fluffy, about 3 to 5 minutes.
04 -
Add eggs to the butter mixture one at a time, mixing thoroughly after each addition. Blend in vanilla extract, lemon zest, and fresh lemon juice until combined.
05 -
Alternately add portions of the sifted dry ingredients and whole milk to the batter, beginning and ending with dry ingredients. Mix gently only until just combined, avoiding overmixing.
06 -
Transfer the batter evenly into the prepared loaf pan and smooth the surface using a spatula.
07 -
Bake for 55 to 60 minutes, or until a toothpick inserted in the center emerges clean. If the top browns too quickly, loosely cover with aluminum foil to prevent overbaking.
08 -
Remove the cake from the oven and let cool in the pan for 10 minutes. Carefully turn out onto a wire rack to cool completely.
09 -
Optionally, once fully cooled, dust the top with powdered sugar before slicing and serving.
# Notes:
01 -
Ensure all ingredients are at room temperature for optimal texture and aeration.