italian pound cake

Italian pound cake


Here is the recipe for this soft, moist, and delicate Italian pound cake.


  • 3 eggs, room temperature
  • 1 ¼ cups sugar
  • ½ cup sunflower oil
  • 1/3 cup water
  • 3 tbs fresh lemon juice plus zest
  • 2 ½ cups flour
  • ¾ cup cornstarch
  • 1 tbs baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350F Butter and flour a 12 x 4 x 2- inch loaf or similar pan and set aside
  2. In large bowl, whip together eggs, sugar oil, water lemon juice, and zest.
  3. In separate bowl, sift together flour, cornstarch, baking powder, and salt.
  4. Beat the dry ingredients a little at a time into the wet ingredients until well combined.
  5. Scrape the batter into pan and bake about 55 minutes or until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean.
  6. Transfer to a cooling rack and cool completely.
  7. Frost with confectioners’ sugar glaze or dust with confectioners sugar.