Italian Lemon Pound Cake

Step 1: Prepare the Pan

1. Preheat your oven to 325°F (165°C).
2. Grease your loaf or bundt pan generously with butter or nonstick spray. Dust with flour to ensure easy release.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer. Beat on medium-high speed for 3-5 minutes, or until the mixture is pale, light, and fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract, lemon extract, lemon zest, and fresh lemon juice.

Step 3: Mix the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, alternating with the mascarpone cheese. Start and end with the dry ingredients, mixing just until combined.

Tip: Avoid overmixing to ensure a tender crumb.

Step 4: Bake the Cake

1. Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

Step 5: Prepare the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
2. Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a beautiful presentation.

Tips for Success

• Room Temperature Ingredients: Ensure butter, eggs, and mascarpone cheese are at room temperature for smooth mixing.
• Fresh Lemons: Use fresh lemon juice and zest for the best flavor—bottled juice won’t compare.
• Cooling Time: Let the cake cool completely before glazing to prevent the glaze from melting.

Variations

1. Orange Twist: Substitute orange juice and zest for a citrusy alternative.
2. Almond-Lemon Cake: Add ½ teaspoon of almond extract to the batter for a nutty aroma.
3. Blueberry Lemon: Fold in 1 cup of fresh or frozen blueberries for a fruity touch.

Serving Suggestions

• Pair with a dollop of whipped cream and fresh berries for a light dessert.
• Serve with a scoop of vanilla ice cream for a more indulgent treat.
• Enjoy with a cup of hot tea or espresso for a cozy afternoon snack.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Refrigerate for up to a week. Bring to room temperature before serving.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw and glaze before serving.

The Final Slice

This Italian Lemon Pound Cake is a masterpiece of flavor and texture. The bright lemon notes, rich mascarpone, and delicate glaze create a dessert that’s as comforting as it is elegant. Whether it’s a holiday gathering, a gift for a loved one, or a treat for yourself, this cake is guaranteed to leave everyone wanting just one more slice.

Buon appetito!