Italian Lemon Pound Cake Recipe
Delight in the bright and zesty flavors of this Italian Lemon Pound Cake. With a tender crumb and a tangy lemon glaze, this dessert is perfect for any occasion.
- Prep Time: 15 minutes (plus bringing ingredients to room temp)
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes (including initial prep)
- Yield: about 16 slices (or one Bundt cake / one loaf) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired (adapted from American quart‑quart style uplifted with Italian lemon)
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 3 cups all‑purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (optional per recipe variations)
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter at room temperature
- 2 to 2 1/2 cups granulated sugar
- 6 large eggs at room temperature
- zest of 2–3 lemons (about 2–3 tablespoons)
- 1/4 cup fresh lemon juice (plus extra for glaze)
- 1 cup sour cream (or half buttermilk and half sour cream mix)
- 2 tablespoons heavy cream (for glaze)
- 1 teaspoon vanilla extract (or lemon-vanilla extract)
Instructions
- Preheat oven: Preheat oven to 325 °F (160 °C) and grease and flour a 10‑12‑cup Bundt pan or loaf pan.
- Mix dry ingredients: In one bowl whisk together flour, baking powder, (and soda if using), and salt.
- Cream butter and sugar: In another bowl cream butter and sugar until light and fluffy.
- Add wet ingredients: Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla.
- Combine: Alternately add the flour mixture and sour cream: begin and end with flour, mixing just until combined.
- Bake: Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out clean (about 55–60 minutes in a Bundt; about 50 minutes in loaf).
- Cool and glaze: Let cake cool in pan for about 15 minutes before turning out onto cooling rack. While the cake is still warm, poke small holes in top and brush or spoon over lemon syrup or glaze.
- Prepare glaze: For glaze mix powdered sugar with lemon juice and heavy cream to a drizzling consistency, then drizzle over cooled cake.
Notes
- Let ingredients reach room temperature to ensure proper creaming and rise.
- Poke holes in the cake while warm to absorb extra lemon syrup for maximum flavor.
- Use active fresh lemon zest and juice for the brightest aroma.
- Store in an airtight container at room temperature up to 4–5 days or refrigerate for longer freshness.
- You can freeze the cooled cake, wrapped well, for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx 1/16 of cake)
- Calories: ~400 kcal
- Sugar: ~25 g
- Sodium: ~150 mg
- Fat: ~20 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~8 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~50 g
- Fiber: ~1 g
- Protein: ~6 g
- Cholesterol: ~90 mg
