This lemon pound cake recipe is part of my lemon dessert recipes collection. And it happens to be one of those easy cake recipes made in one bowl. The key to baking Italian cakes so they taste better than "Nana's" (Italian name for grandma) is to use fresh fresh fresh everything!
My grandma went to the store EVERY day to get her produce. Not trying to say my nana is better than yours. But I'm trying to share a super simple secret to making the best tasting Italian dessert recipes. Always use fresh produce and check the expiry dates on your packages of nuts. (Nuts can go rancid.) So, yes - that means YOU must use a REAL lemon in this recipe! No bottled lemon allowed. Seriously. Please.
Back to the cake. The top of this pound cake has a nice crystallized crunch and the inside is moist, but not that choking-thick-dense-type-moist.
I make this lemon pound cake with NO glaze or topping for the most part. But many times I will serve it with my fresh lemon sauce recipe and top it with blue berries. And that's usually if I'm in a party-fancy mood. (Or actually really going somewhere!)
I don't know what you would want to substitute. This is very basic. And the main flavoring is from the fresh lemons. There are a few questions I answered about this recipe - listed below.
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* 6 tablespoons butter
* 2/3 cup granulated sugar
* 4 egg yolks
* 1 1/4 cups flour
* 1 1/2 teaspoons baking powder
* 1/8 teaspoon salt
* 1/3 cup milk
* 2 teaspoons finely grated lemon peel
* 2 teaspoons lemon juice
* 1/2 teaspoon vanilla extract
* Heat oven to 350 degrees.
* Butter and flour a 5x9x3-inch loaf pan.
* In a mixing bowl, cream the butter with sugar until light and fluffy.
* Separate the mixture to the side of the bowl, leaving an opening in the middle.
* Add the egg yolks and beat just the yolks until light and lemon colored.
* Work the yolks into the creamed mixture.
* Sift together the flour, baking powder and salt.
* Gradually add flour mixture to the first mixture, alternating with the milk.
* Beat well.
* Blend in the lemon zest and juice and the extract.
* Spoon batter into the prepared loaf pan.
* Bake about 45 to 50 minutes. (Make sure and check at 40 mins just in case!)
* Cool in pan on rack for about .
* Remove from pan and cool thoroughly.
* Pour lemon sauce on top.
Nope! This cake LEMON pound cake. And to get that lemon flavor everything is centered around fresh lemons. You will use the several whole lemons between the lemon sauce recipe and this cake recipe. ( Well, you don't use the rind!).
I've actually made this with Half & Half. Too, I think buttermilk would be a great substitute if you have it on hand. I wouldn't rush out to get either of them, as the milk is just fine.
We do use almonds OFTEN in Italian dessert recipes. And the thought crossed my mind. The only reason I hesitate from the green go light - I haven't tried it. I'm afraid it would over power the fresh lemon, which is the key reason for the cake!
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