Italian Lemon Pound Cake Love (Print)
Moist Italian lemon pound cake bursts with citrus flavor and tender texture, perfect for gatherings or teatime treats.
# Ingredients:
01 -
190 grams all-purpose flour
02 -
200 grams granulated sugar
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115 grams unsalted butter, softened
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3 large eggs
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120 millilitres whole milk
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60 millilitres freshly squeezed lemon juice
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1 tablespoon lemon zest
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1 teaspoon baking powder
09 -
0.5 teaspoon salt
# Steps:
01 -
Preheat the oven to 175°C. Grease and flour a standard loaf pan.
02 -
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
03 -
Add the eggs one at a time, mixing well after each addition.
04 -
Mix in the lemon juice and lemon zest until evenly combined.
05 -
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
06 -
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently until smooth and just combined.
07 -
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
08 -
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Additional Notes:
01 -
For optimal freshness, store in an airtight container at room temperature.
02 -
A dusting of powdered sugar enhances visual appeal and adds sweetness.
03 -
This cake can be wrapped and frozen for up to three months for extended storage.