Here's a simple and delicious recipe for 

Italian Lemon Pound Cake:

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or regular milk)
  • 1/4 teaspoon almond extract (optional)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

1. Preheat your oven:

  • Preheat the oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or a bundt pan.

2. Mix the dry ingredients:

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the butter and sugar:

  • In a large bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 4-5 minutes.

4. Add eggs and flavorings:

  • Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

5. Combine wet and dry ingredients:

  • Add the flour mixture in three parts, alternating with the buttermilk (or milk). Start and end with the flour mixture. Mix each addition until just combined. If you're using almond extract, add it at this stage.

6. Bake the cake:

  • Pour the batter into the prepared pan, smoothing the top with a spatula.
  • Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.

7. Prepare the glaze:

  • While the cake is baking, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Set aside.

8. Cool and glaze:

  • Once the cake is done, allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
  • Once cooled, drizzle the lemon glaze over the top of the cake.

9. Serve:

  • Slice and enjoy the zesty, moist Italian lemon pound cake!

This cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.