Italian Lemon Pound Cake Recipe

If you’re on the hunt for a dessert that captures the zesty brightness of fresh lemons and the comforting richness of a classic treat, this Italian Lemon Pound Cake Recipe is absolutely it. Imagine tender, buttery cake packed with fresh lemon juice and zest, giving you that perfect balance of sweet and tangy in every moist slice. Whether you’re serving it as an afternoon pick-me-up or a stunning finale to a dinner party, this cake is a timeless favorite that never fails to delight.

Ingredients You’ll Need

Keeping the ingredients simple yet purposeful is the secret to this cake’s wonderful taste and texture. Each element plays a crucial role, from the rich butter giving that velvety crumb to the bright lemon juice and zest imparting a fresh, lively flavor that wakes up your palate.

• Unsalted butter (1 cup, softened): This adds richness and moisture, making the cake delightfully tender.
• Granulated sugar (2 cups): Essential for sweetness and helps achieve that light, fluffy texture.
• Large eggs (4): Eggs provide structure and richness, vital for the cake’s dense yet tender crumb.
• Sour cream (1/3 cup): Adds moisture and a slight tang that enhances the lemon flavor and texture.
• Whole milk (1/3 cup): Helps to create a smooth batter and adds a subtle creaminess.
• Fresh lemon juice (1/4 cup): The star ingredient that delivers the refreshing citrus kick.
• Lemon zest (1 tablespoon): Adds concentrated lemon aroma and taste — never skip zest when making this cake!
• Vanilla extract (1 teaspoon): Lends a warm, subtle background flavor that balances the tartness.
• All-purpose flour (2 1/2 cups): The dry foundation of the cake structure, sifted for lightness.
• Baking powder (1/2 teaspoon): Helps the cake rise beautifully without being too airy.
• Baking soda (1/2 teaspoon): Works with the sour cream for the perfect lift and crumb.
• Salt (1/2 teaspoon): Just a pinch to enhance all the flavors.

For the Lemon Glaze

• Powdered sugar (1 cup): Sweet and smooth, perfect for a glossy glaze.
• Fresh lemon juice (2–3 tablespoons): Adds tang and thins the glaze to a drizzle-able consistency.
• Lemon zest (1 teaspoon): Gives the glaze an extra pop of citrus flavor and pretty specks.

How to Make Italian Lemon Pound Cake Recipe

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a standard loaf pan thoroughly—this prevents sticking and helps your cake release perfectly. Have all your ingredients measured and ready because this recipe moves quickly once you start mixing!

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter with the granulated sugar until the mixture becomes light, fluffy, and paler in color. This process is crucial as it incorporates air into the batter, ensuring your cake has that beautiful tender crumb we all love.

Step 3: Add Eggs Gradually

One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next. This step helps maintain the emulsion, keeping your batter silky and well combined.

Step 4: Mix in Wet Ingredients

Next, blend in the sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract. These wet ingredients bring moisture and flavor depth, creating that perfect balance of buttery richness and zesty brightness that characterizes the Italian Lemon Pound Cake Recipe.

Step 5: Combine Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents for a uniform rise.

Step 6: Incorporate Dry Ingredients

Gradually add the dry ingredients to your wet mixture, stirring just until all the flour disappears—overmixing can make the cake tough, so keep it gentle. Your batter should be smooth and thick.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Pop it in the oven and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. The aroma of fresh lemon wafting through the kitchen is your cue that something magical is baking!

Step 8: Cool and Glaze

Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack. Once completely cooled, whisk together powdered sugar, lemon juice, and lemon zest for the glaze, then drizzle it lovingly over the cake. For an extra burst of lemon, brush the warm cake with a little more fresh lemon juice before glazing. It’s a small step that makes a big difference!

How to Serve Italian Lemon Pound Cake Recipe

Garnishes

A simple dusting of powdered sugar gives a delicate snowy look, but for a bit more flair, toss on some fresh lemon slices or edible flowers. A sprinkling of finely chopped pistachios or a few fresh raspberries can add lovely color and texture contrast that pairs beautifully with the cake’s citrus brightness.

Side Dishes

This cake shines on its own, but pairing it with lightly whipped cream or a dollop of mascarpone offers a creamy counterpoint that feels indulgent yet fresh. For a refreshing touch, serve alongside seasonal berries or a small scoop of citrus sorbet to keep the lemon theme going strong.

Creative Ways to Present

Cut your Italian Lemon Pound Cake into thick, generous slices and serve it as a rustic-style tea cake. Alternatively, drizzle the lemon glaze right before serving to keep a glossy finish that impresses. For celebrations, decorate the bundt with delicate candied lemon peels or zest spirals for an elegant centerpiece.

Make Ahead and Storage

Storing Leftovers

You can keep your cake fresh at room temperature, covered tightly with plastic wrap or in an airtight container, for up to three days. This is perfect if you’re planning to enjoy it over a weekend or share with friends. Refrigeration will extend its life a bit but can sometimes dry out the cake if not wrapped properly.

Freezing

To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Stored this way, your cake will stay fresh for up to three months. When ready to eat, thaw overnight in the refrigerator before bringing to room temperature.

Reheating

If you prefer your cake warm, reheat a slice gently in the microwave for 10-15 seconds or in a low oven wrapped in foil for about 10 minutes. Warm lemon pound cake is extra comforting and releases even more of that wonderful lemon aroma.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Fresh lemon juice is always best for this Italian Lemon Pound Cake Recipe since it provides a bright, natural tang and moistness. Lemon extract can be used in a pinch, but use it sparingly as it’s much more concentrated and won’t provide the same fresh acidity.

What pan works best for this cake?

A 10-inch bundt pan is ideal because it creates a beautiful shape and helps the cake bake evenly. However, you can also use a standard loaf pan; just keep an eye on the baking time as it might vary slightly.

Can I substitute sour cream with yogurt?

Yes, plain Greek yogurt makes a great substitute for sour cream and will still keep the cake moist with a slight tang. Stick to full-fat yogurt for the best texture and flavor.

How can I make this cake less sweet?

Since the glaze adds sweetness on top, you can reduce the granulated sugar in the cake by up to 1/4 cup if you prefer. Also, feel free to adjust the glaze by using less powdered sugar or thinning it more with lemon juice to balance sweetness.

Is this cake suitable for special occasions?

Absolutely! The elegant lemon flavor and beautiful presentation make the Italian Lemon Pound Cake Recipe an excellent choice for birthdays, holidays, or afternoon tea gatherings. It’s simple yet impressive, guaranteed to charm your guests.

Final Thoughts

This Italian Lemon Pound Cake Recipe has quickly become one of my all-time favorites to bake and share because it combines the familiar comfort of pound cake with that bright, sunny lemon flavor that lifts any moment. Whether you’re a lemon lover or just looking for a dessert that feels both classic and special, this cake is sure to win hearts. Grab your ingredients and give it a try—you’ll be rewarded with slices of pure joy!

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