italian pound cake

★★★★★ 4 Reviews
Jfrigyes avatar
By Jim Frigyes
from Waynesburg, OH

My Nonna (grandmother), Nonno (grandfather), & my mom love anything lemon - they brought over the start of lemon trees from Italy & we grew lemons while growing up & still to this day so we always had on hand. This was Nonna's go to cake when making sweets. If you don't care for lemon - leave out the lemon extract, lemon zest & lemon glaze. Increase the vanilla extract to 4 teaspoons or use 2 teaspoons of another extract like almond.

Blue Ribbon Recipe

We love a lemon cake recipe, and this refreshing, moist lemon cake is delicious! Packed with lemon flavor, this lemon cake recipe isn't overly sweet which we loved. This would be great for a brunch, after a special occasion, or maybe even a special treat with a cup of morning coffee. So good!

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 16
prep time 25 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For italian pound cake

  • 1 1/2 c
    cake flour
  • 1 1/2 c
    all-purpose flour
  • 1/4 tsp
    baking powder
  • 1 tsp
    salt
  • 8 oz
    cream cheese, softened at room temperature
  • 2 stick
    (1 cup) butter, softened at room temperature
  • 1/2 c
    shortening
  • 3 c
    white sugar
  • 6
    eggs, at room temperature
  • 1 Tbsp
    lemon zest - add to batter
  • 1 Tbsp
    lemon extract
  • 2 tsp
    vanilla extract
  • 1/2 c
    milk, at room temperature (depending on weather you may only need 1/4 cup milk - look at consistency, should be thick but smooth)
  • LEMON GLAZE
  • 1 1/2 c
    confectioners' sugar
  • 1 Tbsp
    fresh lemon juice

How To Make italian pound cake

  • 1
    * Do not preheat oven. Butter & flour a 10" bundt pan - set aside.
  • 2
    Sift together flours, salt, & baking powder; then set aside.
  • 3
    Using mixer - cream together the butter, shortening, sugar & cream cheese until light & fluffy. *If using a stand mixer - let this beat together for awhile while you are preparing the next steps.
  • 4
    Add extracts & mix to combine. Begin to whisk in eggs - 2 at a time making sure they fully incorporate before adding the next set of eggs.
  • 5
    Whisk in flour mixture alternating between the milk. Always beginning with the flour & ending with the flour. Mixing just until incorporated - over mixing at this point will make for a tough cake.
  • 6
    Pour batter into prepared pan, put pan in oven & set temperature to 350 degrees. Bake cake between 1 & 1.5 hours or until cake tester comes out clean. Begin watching cake after 45 minutes - if top begins to over brown - tent with foil for the remaining baking time. Begin to test cake at the 50-minute mark. Depending on your oven (gas/electric) the cake will cook faster/slower. You don't want to overcook this cake or it will be very dry & crumbly.
  • 7
    Allow cake to cool in pan for 15-30 minutes then remove from pan & cool on wire rack.
  • 8
    Once cool - mix powdered sugar & lemon juice together & drizzle over the top of the cake.
  • 9
    Notes: *You can cook this in any pan you like - doesn't have to be a bundt pan - you can use 2 loaf pans too. *You can use all butter in place of shortening if you like. *If you do not have cake flour you can use all, all-purpose flour instead. *When testing your cake - if a few crumbs stick to your toothpick/tester it's good to go -- just as long as there is no raw batter stuck to it.
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