We love a lemon cake recipe, and this refreshing, moist lemon cake is delicious! Packed with lemon flavor, this lemon cake recipe isn't overly sweet which we loved. This would be great for a brunch, after a special occasion, or maybe even a special treat with a cup of morning coffee. So good! We did have to add another tablespoon of lemon juice to the glaze for drizzling consistency. My Nonna (grandmother), Nonno (grandfather), and my mom love anything lemon. They brought over the start of lemon trees from Italy and we grew lemons while growing up. We still do to this day, so we always had it on hand. This was Nonna's go-to cake when making sweets.If you don't care for lemon - leave out the lemon extract, lemon zest, and lemon glaze. Increase the vanilla extract to 4 teaspoons or use 2 teaspoons of another extract like almond.
Ingredients :
- 1 1/2 cup(s) cake flour
- 1 1/2 cup(s) all-purpose flour
- 1/4 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 8 ounce(s) cream cheese
- softened at room temperature
- 2 stick(s) butter
- softened at room temperature (1 cup)
- 1/2 cup(s) shortening
- 3 cup(s) white sugar
- 6 large eggs
- at room temperature
- 1 tablespoon(s) lemon extract
- 2 teaspoon(s) vanilla extract
- 1/2 cup(s) milk
- at room temperature (you may not use it all)
- 1 tablespoon(s) lemon zest
- LEMON GLAZE
- 1 1/2 cup(s) confectioners' sugar
- 1 tablespoon(s) fresh lemon juice
Intructions :
- Do not preheat the oven. Butter and flour a 10 Bundt pan; set aside.
- Sift together the flours
- salt
- and baking powder; then set aside.
- Using a mixer
- cream together the butter
- shortening
- sugar
- and cream cheese until light & fluffy. *If using a stand mixer - let this beat together for awhile while you are preparing the next steps.
- Add extracts and mix to combine. Begin to whisk in eggs - 2 at a time making sure they fully incorporate before adding the next set of eggs.
- Whisk in the flour mixture alternating with the milk. You may only need 1/4 cup of milk. Look at the consistency while mixing flour and milk. It should be thick but smooth. Always begin with the flour and end with the flour. Mix just until incorporated - over-mixing at this point will make for a tough cake.
- Stir in lemon zest. Pour batter into the prepared pan. Put the pan in the oven. Set the temperature to 350 degrees. Bake cake between 1 and 1.5 hours or until the cake tester comes out clean. Begin watching the cake after 45 minutes - if the top begins to over brown
- tent with foil for the remaining baking time. Begin to test the cake at the 50-minute mark. Depending on your oven (gas/electric) the cake will cook faster/slower. You don't want to overcook this cake or it will be very dry and crumbly.
- Allow cake to cool in pan for 15-30 minutes. Then remove from pan and cool on wire rack.
- Once cool
- mix powdered sugar and lemon juice together. Drizzle over the top of the cake.
- Notes:*You can cook this in any pan you like - doesn't have to be a Bundt pan - you can use 2 loaf pans too.*You can use all butter in place of shortening if you like.*If you do not have cake flour you can use all
- all-purpose flour instead.*When testing your cake if a few crumbs stick to your toothpick/tester it's good to go -- just as long as there is no raw batter stuck to it.
Rated 5/5 based on 97 Reviews
Keyword : italian-pound cake-Italian-Cakes