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Italian Lemon Pound Cake

Italian Lemon Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup plain whole-milk yogurt
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment. Whisk sugar, olive oil, eggs, yogurt, lemon zest, lemon juice, and vanilla in a large bowl until smooth.
  2. Sift flour, baking powder, and salt over the wet ingredients and whisk together.
  3. Fold the dry mixture into the wet with a spatula just until no flour streaks remain.
  4. Scrape batter into the pan and bake 55–60 minutes, until a toothpick comes out with moist crumbs.
  5. Cool in the pan 10 minutes, then transfer to a rack. Whisk powdered sugar and lemon juice for the glaze and pour over the cooled cake.

Notes

A room-temperature cake absorbs glaze better and sets with a thin, crackly top. If you want to skip the glaze, a dusting of powdered sugar is just as lovely.