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To make Italian Lemon Pound Cake, you need some key ingredients. These include all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, lemon zest, Greek yogurt, fresh lemon juice, and vanilla extract. Each of these ingredients plays a vital role in the cake’s flavor and texture.

Italian Lemon Pound Cake

Indulge in the refreshing taste of Italian Lemon Pound Cake with this delightful and simple recipe! Discover how easy it is to create this zesty treat using fresh ingredients like lemon zest and Greek yogurt. Perfect for both beginners and seasoned bakers, our step-by-step guide ensures a moist and flavorful cake every time. Click through to explore the full recipe and impress your family and friends with this scrumptious dessert!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

Zest of 2 lemons

½ cup Greek yogurt

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Powdered sugar for dusting

Instructions
 

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

    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 until light and fluffy, about 3-5 minutes.

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

          In a separate bowl, combine the Greek yogurt and fresh lemon juice. Alternate adding the dry ingredients and the yogurt mixture to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

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

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

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

                  Once cooled, dust the top of the cake with powdered sugar before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

                      - Presentation Tips: Slice the cake and serve it on a beautiful platter, garnished with fresh lemon slices and a sprig of mint for an appealing finish. Consider drizzling a light lemon glaze over slices for an extra touch of sweetness and brightness.