If you’ve been craving a cake that strikes the perfect balance between rich and refreshing, you’re going to fall in love with Italian Lemon Pound Cake. With its tender crumb, zesty lemon flavor, and luscious glaze, this cake manages to be both comforting and absolutely crave-worthy. Whether you’re hosting a brunch, need a show-stopper dessert, or just want an extra-special snack for tea time, this citrusy Italian bake is sure to please everyone lucky enough to get a slice. Let’s dive into all the details to make this Italian Lemon Pound Cake an instant classic in your home!
Ingredients You’ll Need
What makes the Italian Lemon Pound Cake shine is the lineup of simple, familiar ingredients—each one playing a key role in creating that irresistible flavor and texture. Let’s take a closer look at what you’ll need and why it matters.
- Unsalted Butter (1 cup, softened): This is the backbone of pound cake, providing rich flavor and a melt-in-your-mouth crumb.
- Granulated Sugar (2 cups): The sugar sweetens the cake and helps create that delightful golden crust.
- Large Eggs (4, room temperature): Adding eggs one at a time creates a sturdy yet tender structure.
- Sour Cream (1/3 cup): This secret ingredient keeps the cake moist and gives a subtle tang that pairs perfectly with lemon.
- Whole Milk (1/4 cup): Milk adds extra richness and keeps everything smooth and creamy.
- Fresh Lemon Juice (1/4 cup): The star of the show, delivering that bright, fresh citrus punch.
- Lemon Zest (1 tablespoon): Zest intensifies the lemony aroma—go for organic lemons if you can.
- Vanilla Extract (1 teaspoon): A touch of vanilla brings balance, grounding the citrusy notes.
- All-Purpose Flour (2 1/2 cups): The flour provides body without making the crumb dry or heavy.
- Baking Soda (1/2 teaspoon): Just enough to give a gentle rise and airiness.
- Salt (1/2 teaspoon): Enhances the sweetness and lifts all the flavors.
- Powdered Sugar (1 cup): For that flawless, glossy lemon glaze.
- Lemon Juice (2 to 3 tablespoons, for glaze): Adds a final zip of citrus and makes the glaze pourable.
How to Make Italian Lemon Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F and generously greasing a 9×5-inch loaf pan or a bundt pan. A well-prepped pan is the first step to ensuring your Italian Lemon Pound Cake slips out perfectly with those gorgeous, golden edges intact.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium speed until the mixture is light, fluffy, and pale—about 3 to 4 minutes. This step makes a huge difference for that velvety cake texture.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. Don’t rush this process! Incorporating the eggs gradually helps give your pound cake its signature richness and smooth crumb.
Step 4: Mix in Dairy and Lemon
Stir in the sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract. The combination of dairy and lemon brightens up the flavor and keeps the Italian Lemon Pound Cake deliciously moist.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these separately means the leavening is distributed evenly—so every bite of cake bakes up just right.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as the flour disappears; overmixing can make your cake dense instead of tender!
Step 7: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell incredible as the Italian Lemon Pound Cake bakes!
Step 8: Cool and Glaze
Let the cake cool in the pan for about 15 minutes, then gently turn it out onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar and lemon juice for the glaze, then drizzle it generously over the top. Let the glaze set before slicing into your masterpiece.
How to Serve Italian Lemon Pound Cake
Garnishes
Amp up the pretty factor by garnishing your Italian Lemon Pound Cake with delicate curls of lemon zest, thin lemon slices, or a sprinkle of powdered sugar. A handful of fresh berries or a few edible flowers can turn each slice into an eye-catching dessert.
Side Dishes
This cake’s citrus zing shines with a side of softly whipped cream or a scoop of vanilla ice cream. For a special touch, serve with a quick berry compote or a drizzle of honey. A piping-hot espresso or fragrant chamomile tea makes for a truly Italian-inspired pairing.
Creative Ways to Present
Slice your Italian Lemon Pound Cake thinly and layer with mascarpone cream for a “cake parfait,” cut into cubes for a trifle, or serve mini slices with a tasting board of cheeses and fruits. If you’re entertaining, individual slices topped with extra glaze and candied lemon peel are guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Italian Lemon Pound Cake tightly with plastic wrap or keep it in an airtight container at room temperature for up to 3 days. Refrigeration is best if your kitchen is warm or humid—it’ll keep up to a week chilled, just let the slices come back to room temp for the best flavor.
Freezing
Good news: this cake freezes beautifully! Just wrap slices individually or the whole loaf in a double layer of plastic wrap and foil. Store in the freezer for up to three months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
If you prefer your pound cake just slightly warm, pop a slice in the microwave for 10 to 15 seconds or gently reheat in a low oven (around 300°F) for 5 minutes. The glaze will become wonderfully melty and aromatic all over again.
FAQs
Can I make Italian Lemon Pound Cake in advance for a party?
Absolutely! This cake tastes even better a day after baking, as the flavors have a chance to mingle and intensify. Just add the glaze right before serving for the freshest look and taste.
How can I make the lemon flavor even stronger?
For an extra punch, you can increase the lemon zest to 2 tablespoons or add a few drops of lemon extract along with the vanilla. You could also mix a bit more zest into the glaze for a double hit of citrus!
Is Italian Lemon Pound Cake suitable for freezing?
Yes—it’s perfect for freezing! Wrap your cake tightly and store as directed above. When you’re ready for a treat, thaw and enjoy without any compromise in flavor or texture.
What can I do if I don’t have sour cream?
You can substitute plain Greek yogurt in place of sour cream. It will keep your Italian Lemon Pound Cake beautifully moist and still add that tangy undertone the cake is known for.
Can I make this recipe gluten-free?
Yes, just swap the all-purpose flour for a good-quality 1-to-1 gluten-free baking blend. Make sure it’s formulated to replace regular flour so the structure and crumb remain perfect.
Final Thoughts
There’s nothing quite like the bright, sunny flavor of Italian Lemon Pound Cake to lift your spirits and make any occasion feel special. If you’re searching for a cozy, zesty treat that’s as simple to bake as it is spectacular to serve, this is the cake to try next. I can’t wait for you to share this Italian Lemon Pound Cake with friends and family—it’s bound to become a new favorite!
Print
Italian Lemon Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Italy with this Italian Lemon Pound Cake. Bursting with zesty lemon goodness, this moist and tender cake is perfect for any occasion.
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1/3 cup sour cream
- 1/4 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice (for glaze)
Cake:
Glaze:
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease a 9×5-inch loaf pan or bundt pan.
- Cream butter and sugar: In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add eggs and wet ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, milk, lemon juice, lemon zest, and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the top of the cake and let set before slicing.
Notes
- For a stronger lemon flavor, increase the zest to 2 tablespoons or add a few drops of lemon extract.
- This cake stores well at room temperature for up to 3 days or can be refrigerated for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
