Irresistible Italian Lemon Pound Cake Recipes To Satisfy Your Sweet Tooth

Are you in the mood for a classic dessert with a zesty twist? Look no further than Italian lemon pound cake! This timeless treat is a favorite for good reason – its moist, buttery texture and tangy lemon flavor make it a crowd-pleaser for any occasion.

But why settle for just one recipe when you can have two? Below, we’ve included two variations of this beloved cake that are sure to impress your taste buds. So, grab your apron and let’s get baking!

Italian Lemon Pound Cake Recipe #1: Classic and Simple

Ingredients:

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup whole milk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet mixture in three parts, alternating with the milk.
6. Stir in the lemon zest, lemon juice, and vanilla extract.
7. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Nutritional Information:

Each serving of this Italian lemon pound cake contains approximately:

• Calories: 415
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 190mg
• Total Carbohydrates: 62g
• Dietary Fiber: 1g
• Sugars: 39g
• Protein: 5g

Cooking Time:

This recipe takes approximately 90 minutes to prepare and bake.

Equipment:

• 10-inch bundt pan
• Mixing bowls
• Mixer
• Whisk
• Measuring cups and spoons
• Spatula
• Toothpick
• Wire rack

Serving Suggestions:

Enjoy a slice of this Italian lemon pound cake on its own, or top it with fresh whipped cream, berries, or a dusting of powdered sugar.

Variations:

For a twist on this classic recipe, try adding a glaze made from powdered sugar and lemon juice, or incorporating poppy seeds into the batter for a crunchy texture.

Substitutions:

If you don’t have whole milk on hand, you can use 2% or skim milk instead. You can also substitute the lemon zest and juice for orange or lime for a different citrus flavor profile.

Storage:

Store your Italian lemon pound cake covered in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Tips and Notes:

• Make sure your butter and eggs are at room temperature before starting the recipe – this will help them to combine more easily.
• Use a microplane or zester to finely grate your lemon zest, being careful not to include any of the bitter white pith.
• If your cake is browning too quickly in the oven, cover it loosely with foil to prevent burning.
• To freeze your cake, wrap it tightly in plastic wrap and store it in an airtight container or freezer bag.

Frequently Asked Questions:

Can I use salted butter instead of unsalted?

While you can use salted butter in this recipe, keep in mind that it may affect the overall saltiness of the cake. If you do use salted butter, you may want to reduce the amount of salt in the recipe by 1/4 tsp.

Can I make this cake without a bundt pan?

Absolutely! You can use a loaf pan or regular cake pan instead – just adjust the baking time accordingly.

Italian Lemon Pound Cake Recipe #2: Gluten-Free and Dairy-Free

Ingredients:

• 1 cup coconut oil, room temperature
• 2 cups coconut sugar
• 4 large eggs, room temperature
• 3 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream the coconut oil and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet mixture in three parts, alternating with the almond milk.
6. Stir in the lemon zest, lemon juice, and vanilla extract.
7. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Nutritional Information:

Each serving of this gluten-free and dairy-free Italian lemon pound cake contains approximately:

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 18g
• Cholesterol: 55mg
• Sodium: 190mg
• Total Carbohydrates: 54g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 4g

Cooking Time:

This recipe takes approximately 90 minutes to prepare and bake.

Equipment:

• 10-inch bundt pan
• Mixing bowls
• Mixer
• Whisk
• Measuring cups and spoons
• Spatula
• Toothpick
• Wire rack

Serving Suggestions:

Enjoy a slice of this gluten-free and dairy-free Italian lemon pound cake as is, or try topping it with coconut whipped cream and fresh berries.

Variations:

To make this cake vegan, simply substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).

Substitutions:

If you don’t have almond milk on hand, you can use any other type of non-dairy milk, such as soy or oat milk. You can also substitute the gluten-free flour blend for regular flour if you don’t need a gluten-free version.

Storage:

Store your gluten-free and dairy-free Italian lemon pound cake covered in the refrigerator for up to 5 days. You can also freeze it for up to