Italian Lemon Pound Cake Recipe

Bright, buttery, and bursting with fresh lemon flavor, Italian Lemon Pound Cake is a showstopper for any dessert table. Each slice dazzles with a golden crumb and a signature tangy glaze that perfectly balances sweet and zesty. This classic recipe is more than just a treat; it’s a heartfelt celebration of simple ingredients transformed into a cake that’s both cozy and elegantly irresistible. If you love lively citrus notes and a melt-in-your-mouth texture, you’ll fall for Italian Lemon Pound Cake time and again.

this Recipe

Ingredients You’ll Need

With a handful of easy-to-find ingredients, you’ll capture all the charm and flavor that makes this Italian Lemon Pound Cake truly unforgettable. Each part brings a special something, from richness to fragrance, so gather the best you can find.

• Unsalted Butter (1 cup, softened): Gives the cake its luxurious texture and helps create a tender crumb.
• Granulated Sugar (2 cups): Sweetens the cake and ensures a perfect, slightly crisp crust.
• Large Eggs (4): Bind the batter and add richness for a classic pound cake structure.
• Sour Cream (1/3 cup): Adds lovely moisture and a touch of tang, making the crumb extra plush.
• Fresh Lemon Juice (1/4 cup): Delivers unmistakable citrus brightness—fresh squeezed is best.
• Lemon Zest (1 tablespoon): Packs tons of lemon aroma and lively flavor in every bite.
• Vanilla Extract (1 teaspoon): Rounds out the tart lemon and deepens overall flavor.
• All-Purpose Flour (3 cups): Sturdy enough for a dense cake, but still delicate for that perfect crumb.
• Baking Soda (1/2 teaspoon): Lifts the cake just enough for a soft, light texture.
• Salt (1/2 teaspoon): Sharpens all the flavors—never skip it!
• Whole Milk (1 cup): Makes the batter velvety and helps everything blend smoothly.
• Powdered Sugar (1 cup, for glaze): Whips up into a silky-smooth topping that clings beautifully.
• Fresh Lemon Juice (2–3 tablespoons, for glaze): More citrus zing right where you want it—on top!

How to Make Italian Lemon Pound Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 325°F (163°C). While it warms up, generously grease and flour a 10-inch Bundt or tube pan. This little effort ensures your Italian Lemon Pound Cake will slip out of the pan beautifully, keeping those golden edges intact.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and almost cloud-like. This step helps the sugar dissolve and gives the cake its signature airy, melt-in-your-mouth crumb.

Step 3: Add Eggs and Flavors

One by one, add the eggs, mixing well after each addition. By beating between each egg, you’re incorporating lots of air (hello, lovely rise!). After the eggs, mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract—these create the cake’s irresistible aroma and that pop of zesty flavor.

Step 4: Incorporate Dry Ingredients and Milk

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, alternating with the milk. Start and end with the dry mixture, mixing until just combined. This keeps the batter tender and avoids overmixing, which can make pound cake heavy.

Step 5: Bake to Golden Perfection

Pour the creamy batter into the prepared pan, smoothing the top gently. Slide it into the oven and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. The aroma will let you know something wonderful is happening! Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.

Step 6: Glaze and Finish

While the cake cools completely, whisk together the powdered sugar and lemon juice for your glaze. Adjust the lemon juice for your ideal consistency—it should be pourable but thick enough to cling. Drizzle it generously over the cooled Italian Lemon Pound Cake for a glossy, sweet-tart finish.

How to Serve Italian Lemon Pound Cake

Garnishes

A few well-chosen garnishes can make your Italian Lemon Pound Cake absolutely dreamy. Try a dusting of extra powdered sugar, ribbons of lemon zest, or fresh berries scattered around the cake. A few edible flowers or thin lemon slices make for a stunning finish at celebrations.

Side Dishes

Pairing is an opportunity to play up those bright citrus notes. Serve slices of the cake alongside a dollop of whipped cream, a scoop of vanilla gelato, or a small bowl of macerated strawberries. For special brunches, a little limoncello or espresso next to your slice really brings the Italian sunshine.

Creative Ways to Present

Give your Italian Lemon Pound Cake a twist! Try slicing and layering with mascarpone cream for an easy trifle, cutting cubes for an elegant dessert board, or serving small wedges in cupcake wrappers for parties. The playfully glossy glaze lends itself to unique, Instagram-worthy presentations.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply wrap your cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavor actually deepens as it rests, making each slice just as good (if not better) the next day.

Freezing

Yes, Italian Lemon Pound Cake freezes beautifully! Wrap individual slices or the entire unglazed cake in a double layer of plastic wrap, then foil. It’ll keep in the freezer for up to three months. Thaw at room temperature, then add the glaze fresh for the best texture and flavor.

Reheating

To refresh a slice, microwave it on low power for just 10-15 seconds—just enough to warm it slightly and bring out the aroma. If reheating larger portions, you can use a 300°F oven for about 10 minutes, being careful not to dry out the crumb.

FAQs

Can I make Italian Lemon Pound Cake without a Bundt pan?

Absolutely! If you don’t have a Bundt or tube pan, a large loaf pan or two smaller loaf pans will work. Just keep an eye on the baking time, as it may need less time depending on your pan’s size and shape.

Why is sour cream added to this cake?

Sour cream gives Italian Lemon Pound Cake its plush, soft texture and adds a gentle tang that pairs beautifully with all the bright lemon flavors, making the crumb extra moist and satisfying.

How can I make the lemon flavor even stronger?

For a more pronounced lemon punch, add a teaspoon of lemon extract to the batter or increase the lemon zest slightly. You can also use a touch of lemon extract in the glaze for extra zing.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly preferred for both taste and fragrance, but in a pinch, a high-quality bottled lemon juice can work. However, you’ll miss out on the extra brightness from the zest, so don’t skip that!

What’s the secret to a soft, moist crumb?

Be careful not to overmix your batter, and make sure all your ingredients are at room temperature. Alternating dry and wet ingredients gently helps preserve that plush, tender texture pound cake is famous for.

Final Thoughts

If sunshine could be baked into a cake, it would taste just like Italian Lemon Pound Cake—radiant, comforting, and impossible to resist. I hope you enjoy sharing this cake with your family and friends as much as I do. Once you taste it, don’t be surprised if this bright, zesty classic becomes your new signature dessert!

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