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To make the perfect Italian lemon pound cake, you need simple yet quality ingredients. Gather 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. You will also need ½ cup of softened unsalted butter, 1 cup of granulated sugar, and 3 large eggs. Don’t forget the star flavors: 1 tablespoon of lemon zest, ¼ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Feel free to add 1 tablespoon of poppy seeds for some fun texture.

Italian Lemon Pound Cake

Baking the perfect Italian Lemon Pound Cake is easier than you think! This delicious and moist recipe combines fresh lemon zest and juice for a burst of flavor that will lift your spirits. Follow our step-by-step instructions and explore creative variations, including ricotta and olive oil twists. Elevate your baking with a simple lemon glaze for that extra wow factor. Click through to discover the full recipe and make your baking dreams come true!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 tablespoon lemon zest (from about 2 lemons)

¼ cup fresh lemon juice

1 teaspoon vanilla extract

1 tablespoon poppy seeds (optional for added crunch)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

        Add the eggs, one at a time, mixing well after each addition. Incorporate the lemon zest, lemon juice, and vanilla extract until combined.

          Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Do not overmix! If using, gently fold in the poppy seeds for added texture.

            Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

              Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 8-10 slices

                    - Presentation Tips: Dust the cooled cake with powdered sugar and garnish with thin slices of lemon or a sprig of fresh mint to enhance its visual appeal and fresh aroma. Enjoy your delightful Lemon Zest Delight Pound Cake with tea or coffee!