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#### **For the Lemon Glaze:**
– 1 cup confectioners’ sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest (optional)
### **Instructions**
1. **Preheat the Oven**
Preheat your oven to **350°F (175°C)**. Grease and flour a **9×5-inch loaf pan** (or use parchment paper) to ensure the cake doesn’t stick.
2. **Mix Dry Ingredients**
In a medium bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. Set aside.
3. **Cream the Butter and Sugar**
In a large mixing bowl, beat the softened **butter** and **olive oil** together with the **granulated sugar** until the mixture is light and fluffy, about 3-4 minutes. This step is essential to create a smooth batter.
4. **Add Eggs**
Add the eggs one at a time, beating well after each addition. This helps ensure that the eggs are fully incorporated into the batter, giving the cake structure.
5. **Incorporate Lemon and Vanilla**
Add the **lemon zest**, **lemon juice**, and **vanilla extract** to the batter. Mix until the ingredients are combined and the lemony aroma fills the air.
6. **Add Dry Ingredients**
Gradually add the dry ingredients to the wet ingredients, alternating with the **whole milk**. Start and finish with the dry ingredients. Mix until just combined—be careful not to overmix, as this can result in a dense cake.
7. **Bake the Cake**
Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and place the pan in the preheated oven. Bake for about **60-70 minutes**, or until a toothpick inserted into the center comes out clean.
8. **Cool the Cake**
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. **Make the Lemon Glaze**
While the cake cools, whisk together the **confectioners’ sugar**, **lemon juice**, and **lemon zest** (optional) to make the glaze. The glaze should be smooth and pourable, but not too runny.
10. **Glaze the Cake**
Once the cake has cooled completely, drizzle the **lemon glaze** over the top, allowing it to run down the sides of the cake. The glaze will harden slightly as it sets.
11. **Serve and Enjoy**
Slice the cake and serve! The **Italian Lemon Pound Cake** is best enjoyed with a cup of tea or coffee, but it’s also perfect as a stand-alone dessert for any occasion.
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## 5. **Tips for the Perfect Italian Lemon Pound Cake**
To ensure that your **Italian Lemon Pound Cake** turns out perfectly, here are some helpful tips:
– **Room Temperature Ingredients:** Make sure the butter, eggs, and milk are at room temperature before starting. This helps the batter mix more evenly and prevents curdling.
– **Don’t Overmix the Batter:** Overmixing the batter can lead to a dense, heavy cake. Mix the ingredients just until combined.
– **Fresh Lemons:** Use fresh lemons for the zest and juice. Bottled lemon juice lacks the bright, fragrant flavor that fresh lemons provide.
– **Watch the Oven:** Oven temperatures can vary, so keep an eye on the cake as it bakes. If it starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
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## 6. **Conclusion**
The **Italian Lemon Pound Cake** is the quintessential lemon cake recipe that you’ll return to time and time again. With its perfect balance of sweetness and tartness, moist texture, and simple yet sophisticated flavor profile, this cake is ideal for every occasion. The addition of extra virgin olive oil makes it unique and incredibly moist, while the bright lemon flavor is undeniably refreshing.
Whether you’re an experienced baker or a beginner, this recipe is easy to follow and produces a show-stopping cake every time. So, the next time you’re in the mood for a zesty, citrus-infused dessert, make the **Italian Lemon Pound Cake**—it’s sure to become a beloved favorite in your home.
