Italian Lemon Pound Cake
Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
First, preheat your oven to 325°F or 160°C. In a large bowl, beat the softened butter and sugar together until they become light and fluffy. Next, add the eggs one by one, making sure to mix well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
In another bowl, mix together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ones, mixing just until the batter is combined. Pour the batter into a greased loaf pan and even out the top.
Bake the cake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
