Italian Lemon Pound Cake

Lemons are a staple ingredient in my house so lemon desserts are always a go-to. This pound cake is incredibly easy to make and is ready for the oven in just ten minutes. This recipe creates a crispy exterior on the cake while keeping the inside fluffy and moist.

Both lemon zest and juice are used and contribute greatly to the flavour of the pound cake. The zest holds the oil of the lemon and is filled with pure lemon flavour while the juice, the acid of the lemon, is tart and balances the sweetness of the cake.

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Ready in: 50 minutes

Serves: 8 people

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 cup granulated sugar

• 2 large eggs

• zest of one lemon

• juice of one lemon (2 tablespoons)

• 1/2 cup vegetable oil

• 1/2 cup milk

• Topping: 2-3 tablespoons of powdered sugar

Process:

1. Preheat the oven to 350 degrees F. Grease a 7 inch bundt pan.

2. In a small bowl, whisk together flour and baking powder. Set aside.

3. In a large bowl, beat together sugar and eggs on low speed for 5 minutes, until light and fluffy. Beating the eggs too fast will result in a sunken cake.

4. Emulsify the oil into the sugar and eggs. While continuing to beat the eggs and sugar on low, slowly pour in the oil and beat until oil has been completely combined. There should be no oil sitting on top of the mixture.

5. Add in the dry ingredient mixture in 3 additions mixing on low speed only until the last of the flour streaks disappear.

6. Pour batter into your prepared bundt pan and bake for 40-45 minutes or until a toothpick placed into the center of the cake comes out clean. Let the cake cool in the pan and then remove to a cake plate.

7. Let the cake cool completely before dusting with powdered sugar.

Tips:

Make sure all ingredients are at room temperature.

Do not over mix after adding in the flour. Over mixing will develop too much gluten and result in a tough, chewy cake.

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Petra's Cookbook_ Lemon Pound Cake.pdf

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