Italian Lemon Pound Cake Recipe

If you’re craving a dessert that bridges timeless Italian sunshine with the comforting appeal of a classic American bake, look no further than this Italian Lemon Pound Cake. It’s a celebration of bright citrus flavor wrapped up in a moist, tender crumb, with a dose of old-world charm thanks to tart lemon, creamy butter, and a melt-in-your-mouth glaze on top. Whether you serve it for an afternoon pick-me-up, a festive brunch, or just a quiet moment with coffee, this cake is guaranteed to turn simple ingredients into a fragrant, impressive treat you’ll want to make again and again.

this Recipe

Ingredients You’ll Need

Each component in this Italian Lemon Pound Cake is thoughtfully chosen to highlight the cake’s bright flavor, rich texture, and signature color. Don’t skip the simple details—they make this bake something special!

• All-purpose flour: The backbone of the cake, giving the crumb its structure while keeping it tender.
• Baking powder (& optional baking soda): Ensures the perfect rise—pound cake shouldn’t be too dense or too airy.
• Salt: Just a pinch sharpens all the other flavors and balances sweetness.
• Unsalted butter (room temperature): Essential for that velvety, melt-in-your-mouth richness.
• Granulated sugar: Sweetens but also aids in achieving that golden crust and light crumb.
• Large eggs (room temperature): Help bind and enrich for a lush, soft texture.
• Lemon zest: The heart of the Italian Lemon Pound Cake—fresh zest gives pure, aromatic citrus flavor.
• Fresh lemon juice: Adds tang and keeps every bite tasting sunny (also key for the glaze).
• Sour cream (or buttermilk-sour cream combo): Keeps the cake irresistibly moist and tender.
• Heavy cream (for glaze): Gives the drizzle a luscious silky finish.
• Vanilla extract (or lemon-vanilla): Balances out the zingy lemon for layered, warm fragrance.

How to Make Italian Lemon Pound Cake

Step 1: Preheat and Prepare the Pan

Start things off by preheating your oven to 325°F (160°C). Generously grease and lightly flour your chosen Bundt or loaf pan—this step prevents any heartbreaking stickage and ensures your Italian Lemon Pound Cake comes out with beautiful definition! A 10–12 cup Bundt pan works best, but a large loaf pan fits nicely too.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, (baking soda if using for a bit more lift), and salt. This dry mix will help the cake bake evenly and eliminates any lumps before they can ruin your batter’s smoothness.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream the room-temperature butter and granulated sugar together until the mixture is fluffy and pale—about 3–5 minutes. This step traps air and is truly the secret to a light, yet rich, Italian Lemon Pound Cake.

Step 4: Add Eggs, Zest, and Flavors

One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract. This is when the batter gets its distinctive aroma and sunshine-bright taste.

Step 5: Combine Wet and Dry with Sour Cream

Alternately add the flour mixture and the sour cream (or your buttermilk/sour cream combo) into the wet ingredients. Always begin and end with the flour, mixing just until combined each time. Take care not to overmix—this keeps your Italian Lemon Pound Cake tender and plush.

Step 6: Bake to Perfection

Pour your luscious batter into the prepared pan, smoothing the top for an even rise. Bake for 55–60 minutes (Bundt) or about 50 minutes (loaf), until a toothpick inserted in the center comes out clean or just with a few moist crumbs. Kitchen smells will be dreamy by now!

Step 7: Cool, Soak, and Glaze

Let the cake cool in its pan for about 15 minutes, then gently turn it out onto a wire rack. While it’s still warm, poke tiny holes in the top and brush or spoon over a simple lemon syrup or glaze—this infuses the crumb with even more bright citrus flavor. Once completely cool, drizzle over your lemon glaze made with powdered sugar, lemon juice, and a touch of cream. The result? An irresistibly glossy, fragrant finish.

How to Serve Italian Lemon Pound Cake

Garnishes

For a beautiful finish, top your Italian Lemon Pound Cake with thin curls of fresh lemon zest, a dusting of powdered sugar, or edible flowers for an extra elegant touch. If you’re feeling decadent, a dollop of freshly whipped cream or a scattering of seasonal berries will always get rave reviews.

Side Dishes

This cake is perfect alongside a scoop of vanilla gelato or Greek yogurt for a sophisticated dessert. Pair it with a shot of strong espresso, a glass of limoncello, or a mug of herbal tea to play up its citrus notes—it’s at home whether you’re celebrating or just treating yourself on a lazy weekend.

Creative Ways to Present

If you want to think outside the loaf, slice the Italian Lemon Pound Cake extra thin and build layered trifles with lemon curd and whipped cream, cube it for skewering with fresh fruit, or cut into dainty tea sandwiches topped with mascarpone and a dab of citrus marmalade. It’s a delight however you dress it up!

Make Ahead and Storage

Storing Leftovers

To keep your Italian Lemon Pound Cake moist and fresh, store slices in an airtight container at room temperature for up to 4 or 5 days. If you know you’ll need it to last a bit longer, pop it into the fridge—it’ll stay delicious and tender, especially if you gently bring slices back to room temp before serving.

Freezing

Yes, this cake freezes beautifully! Once the cake is cooled fully, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. You can also freeze individual slices, which makes for speedy, no-fuss treats whenever the craving strikes. Simply thaw in the fridge or at room temperature.

Reheating

If you prefer your Italian Lemon Pound Cake just a bit warm, lightly toast individual slices in a toaster oven or microwave for a few seconds. This revives the crumb and makes the lemon aroma sing all over again—perfect for breakfast or a cozy snack.

FAQs

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a cup-for-cup gluten-free baking blend, making sure it includes xanthan gum for structure. The texture might be a touch different, but you won’t sacrifice on the bright citrus flavor or tender crumb.

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is best here, both for tang and aroma, but in a pinch, bottled will work. Just make sure it’s pure lemon juice, not a sweetened or diluted version—you want that real, zesty punch.

Why do I need all ingredients at room temperature?

Room temperature butter, eggs, and dairy help everything emulsify smoothly, so your Italian Lemon Pound Cake rises beautifully and has a delicate, even crumb. Cold ingredients make the batter more prone to splitting or lumping.

Can I make cupcakes or mini loaf cakes with this batter?

You sure can! Fill cupcake liners or mini loaf pans about 2/3 full and reduce the baking time (start checking around 18–22 minutes for cupcakes). You’ll get all the fun of Italian Lemon Pound Cake in individual portions, perfect for sharing.

What’s the secret to a moist pound cake crumb?

A combination of sour cream, quality butter, and gentle mixing makes all the difference. Avoid overbaking and always use fresh lemon for maximum flavor and moisture—those little tweaks guarantee every slice is rich, soft, and bursting with citrus.

Final Thoughts

The next time you’re looking for a bright, memorable dessert, bake up this Italian Lemon Pound Cake and share a taste of sunshine with friends and family. It’s a classic that always earns compliments, and once you’ve tried it, you might just find it becoming your signature cake. Happy baking!

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