Shenanigans

Yummy & Lemony: Italian Lemon Pound Cake Recipe

I’ve been doing more baking since being under quarantine -and I’m loving it! (My husband is too!)

Many mouth watering cake recipes are making their way around Facebook. I decided to try one of the recipes and review it for you!

I don’t do a lot of baking because baking is a science, exact measurements required for the best outcome – the ratio of wet to dry ingredients, adding baking powder so your cake will be lighter, not dense. When cooking, measuring is optional. You can add a pinch of this or a dash of that to spice it up or leave out an ingredient and it won’t completely ruin the recipe.

I made the Italian Lemon Pound Cake. I’m not sure why it’s Italian. Is it because of the huge lemons grown in Italy?

I’m a fan of pound cake – it’s simplicity. Add lemon and elevate it. Drizzle a glaze over it and enhance it. Toast it, add butter and it melts in your mouth.

Pound cake also reminds me of my mom who made mile-high-8 eggs pound cake.

The following recipe uses gluten-free flour. You can substitute all purpose flour. The batter was so light and fluffy!

This recipe is for a loaf pan.

Try it and let me know how it tastes!

Italian Lemon Pound Cake Recipe

Ingredients:

  • 1.5 cups gluten free flour (may substitute all purpose flour)
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup buttermilk (make your own by adding 1/2 tsp of lemon or vinegar to milk)
  • 1/4 cup sour cream
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • 1 tsp vanilla

Instructions:

Preheat oven to 325 degrees.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, lemon juice, vanilla and lemon zest.

Sift flour, baking powder and salt. Add half of mixture to butter mixture. Add buttermilk, then add remaining flour. Mix until flour disappears. Do not over-beat or over-mix.

Pour cake batter into loaf pan that has been greased or use baking spray.

Bake for 55 minutes or until toothpick comes out clean.

Remove cake and let cool.

Drizzle lemon cream cheese frosting over cake.

Lemon Cream Cheese Frosting

  • 2 oz of cream cheese, softened
  • 1/2 tbsp lemon zest
  • 1/8 cup lemon juice
  • 3/4 cup powdered sugar

Mix ingredients until smooth and creamy.

Drizzle on cake and serve!

NOTE: If you double the recipe, use 3 eggs, not 4 eggs. A double batter fits in a bundt pan.

A loaf pan is plenty big for my husband and I with some left to share with neighbors who are quarantined as well!

Golden brown Italian Lemon Pound Cake

I loved the cake! I thought it was moist and light. My husband said the cake itself wasn’t lemony enough for him but he loved it with the lemon cream cheese frosting.

Enjoy! Leave a comment about how it turned out or suggestions you have!

Angela DiCicco

The Italian Grandmama

theitaliangrandmama@gmail.com

theitaliangrandmama.com

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