Italian Lemon Pound Cake
Bring the sunny citrus perfume of an Italian bakery to your kitchen with this moist Italian Lemon Pound Cake. By rubbing lemon zest into sugar and using a yogurt-oil base, this recipe ensures a tender, bakery-style crumb that stays soft for days.
Equipment
- 9 inch loaf pan
- Parchment Paper
- Large Mixing Bowl
- Long cake tester or skewer
Ingredients
Lemon Pound Cake:
- 6 ounces yogurt either vanilla or lemon
- 3/4 cup oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons lemon extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 tsp salt
Lemon Glaze:
- 1 cup Powdered Sugar
- 2 teaspoons lemon extract
- 6-8 teaspoons lemon juice
Instructions
Prepare the Pan and Oven
- Preheat your oven to 350°F. If you prefer an extra-tender, slightly denser loaf, you can bake at 325°F instead. Line a 9-inch loaf pan with parchment paper and apply a light coat of cooking spray.
Mix the Batter
- In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub them together until the sugar is damp and fragrant. Whisk in the yogurt, oil, eggs, and lemon extract until the mixture is smooth and glossy.
- In a separate medium bowl, whisk together the flour, salt, and baking powder. Add these dry ingredients to the wet mixture and stir just until no dry streaks remain. Be careful not to overmix, as this will make the cake dense.
Bake and Cool
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until the top is golden and a long skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then lift it out using the parchment sling and allow it to cool completely on a wire rack before glazing.
Finish with the Lemon Glaze
- Stir together half of the powdered sugar, lemon extract, and lemon juice until smooth. Pour over the cooled cake and let it set for 30 minutes. Repeat with the remaining glaze ingredients for a thick, professional finish.
Notes
Flavor Secret: Rub the lemon zest into the sugar before adding wet ingredients. This releases the essential oils, providing a deeper citrus aroma than simply whisking it in.
Temperature Tip: Ensure your eggs and yogurt are at room temperature. This helps the batter emulsify properly, creating a smooth mixture and a finer crumb texture.
Baking Note: Use a long skewer rather than a short toothpick to test for doneness. This is a moist cake, and the very center can remain underbaked even when the top looks finished.
Texture Tip: For the best results, use a mix of half neutral oil and half mild extra-virgin olive oil. The olive oil adds a subtle Mediterranean character and helps the cake stay moist longer.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.