Description
Silky italian lemon pound cake delights palates with zesty Mediterranean charm. Citrus-infused crumb delivers sweet-tart perfection you will savor until the last delectable bite.
Ingredients
Scale
- 1.5 cups (340 g/12 oz) unsalted butter, softened
- 2.5 cups (500 g/17.6 oz) granulated sugar
- 4 large eggs
- 2.75 cups (350 g/12.3 oz) all-purpose flour
- 1 cup (240 ml/8 fl oz) buttermilk
- 0.25 cup (60 ml/2 fl oz) fresh lemon juice
- 1 tbsp lemon zest (from 2 lemons)
- 1 cup (120 g/4.2 oz) powdered sugar, sifted
- 2–3 tbsps fresh lemon juice
- 1 tsp lemon zest (optional, for extra tang)
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
Instructions
- Oven Preparation: Calibrate oven to 325F (165C) and meticulously coat a 10-inch Bundt pan with grease and flour to prevent cake adherence.
- Dry Ingredient Fusion: Whisk flour, baking powder, and salt in a medium bowl until uniformly integrated, creating a consistent dry mixture.
- Butter Creaming: Utilize an electric mixer to transform butter and sugar into a pale, voluminous blend through vigorous 3-4 minute whipping.
- Liquid Integration: Methodically fold in eggs, ensuring complete incorporation after each addition, then infuse vanilla extract, lemon zest, and lemon juice for aromatic depth.
- Batter Composition: Alternate adding dry ingredients and buttermilk in three gentle stages, maintaining a smooth, lump-free consistency without aggressive mixing.
- Baking Process: Pour batter into prepared pan, distributing evenly, and bake for 60-70 minutes until a toothpick emerges pristine when inserted into the cake’s center.
- Cooling Technique: Rest cake in pan for 15 minutes, then delicately transfer to a wire rack, allowing complete temperature reduction.
- Glaze Creation: Whisk powdered sugar, lemon juice, and zest into a silky smooth drizzle, adjusting liquid or sugar proportions for ideal viscosity.
- Finishing Touch: Once cake reaches room temperature, generously cascade lemon glaze over the surface, allowing 10-15 minutes for setting before serving.
Notes
- -Prevent Density: Mix ingredients gently to avoid overmixing, which causes a heavy, tough cake texture.
- -Temperature Precision: Use room temperature eggs and butter for smoother blending and consistent cake volume.
- -Zest Technique: Grate lemon zest carefully, avoiding white pith which can introduce bitter undertones to the cake.
- -Moisture Control: Check cake doneness with a toothpick test, ensuring it comes out clean to guarantee perfect moisture without raw batter.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 11
- Calories: 365
- Sugar: 39 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 85 mg