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To make a great italian lemon pound cake, you need a few key ingredients. First, you need 2 cups of all-purpose flour. This gives your cake structure. Next, add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. These help the cake rise. Don't forget 1/4 teaspoon of salt, which enhances the flavors.

Italian Lemon Pound Cake

Savor the sunny flavors of Italy with this easy Italian Lemon Pound Cake recipe! Discover the essential ingredients and simple steps to create a moist, zesty masterpiece that will impress your family and friends. From delightful variations like ricotta and olive oil to delicious frosting options, this cake is perfect for any occasion. Click through to explore the full recipe and transform your kitchen into a slice of Italian paradise today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon lemon zest (from about 2 lemons)

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk

Powdered sugar for dusting

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mix, combining each addition until just incorporated. Do not overmix.

            Pour the batter into the prepared loaf pan and spread it evenly.

              Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

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

                  Once cooled, dust the top with powdered sugar for a lovely finish.

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices

                      - Presentation Tips: Serve the lemon pound cake on a decorative platter, optionally garnished with thin lemon slices and fresh mint leaves for an elegant touch.