Italian Lemon Pound Cake Recipe

If you’re searching for a dessert that perfectly balances bright citrus zing with rich, buttery indulgence, you’ve found your new favorite with this Italian Lemon Pound Cake Recipe. It’s a luscious cake that offers tender crumb and vibrant lemon flavor in every bite—ideal for celebrations or any time you crave a slice of sunshine on a plate. The combination of fresh lemon juice, zest, and a delicate glaze creates a refreshing but comforting treat that feels both classic and exciting. Trust me, once you try this cake, it’s going to become a staple in your dessert rotation.

Ingredients You’ll Need

These ingredients might look straightforward, but each one plays a vital role in delivering that perfect texture, rich flavor, and moist crumb that defines this Italian Lemon Pound Cake Recipe. Fresh lemon juice and zest brighten up the dense pound cake, while sour cream keeps it irresistibly tender and moist. Let’s break it down!

• Unsalted butter (1 cup, softened): Provides the rich, creamy base that adds depth and a velvety texture to the cake.
• Granulated sugar (2½ cups): Sweetens the batter evenly, helping to create a tender crumb and a slight caramelization in the crust.
• Large eggs (4): Bind the ingredients and contribute to the structure and moistness of the cake.
• Fresh lemon juice (⅓ cup): Brings a bright, tangy punch that’s essential to the signature lemon flavor.
• Lemon zest (1 tablespoon): Adds concentrated citrus oils, boosting the aroma and giving the cake an extra lemony kick.
• Vanilla extract (1 teaspoon): Rounds out the flavors with a subtle sweetness and warmth.
• All-purpose flour (3 cups): Creates the bulk of the cake’s structure.
• Baking soda (½ teaspoon): Helps the cake rise, ensuring a light, airy texture.
• Salt (½ teaspoon): Enhances all the other flavors and balances the sweetness.
• Sour cream (1 cup): Adds moisture and a slight tang, keeping the cake tender and soft.

For the lemon glaze:

• Powdered sugar (1 cup): Sweetens and thickens the glaze for a smooth finish.
• Fresh lemon juice (2–3 tablespoons): Gives the glaze that perfect tart balance.

How to Make Italian Lemon Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Getting your oven set to 325°F is the starting point to a beautifully baked cake. Greasing and flouring a 10-inch bundt or loaf pan ensures the cake releases easily once baked, preserving that perfect shape and crust.

Step 2: Cream Butter and Sugar

Using a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is crucial because it incorporates air, which helps the pound cake rise and gives it that lovely, tender crumb. It takes about 3–4 minutes of good mixing to reach this stage.

Step 3: Add the Eggs

For the best texture, add the eggs one at a time, beating well after each addition. This gradual incorporation ensures the batter stays emulsified and smooth, which translates to a cake that’s rich but never dense or heavy.

Step 4: Mix in Lemon and Vanilla

Pour in the fresh lemon juice, lemon zest, and vanilla extract, folding them gently into the batter. These ingredients infuse your cake with that vibrant citrus flavor and a subtle warmth, making every bite exciting.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. This evenly distributes the leavening agent and seasoning, so your cake rises perfectly and tastes balanced.

Step 6: Alternate Adding Dry Ingredients and Sour Cream

Now the magic happens: gradually add the flour mixture and sour cream alternately to the wet ingredients, starting and ending with the flour. This layering technique helps keep the batter smooth and creates a moist, tender cake. Stir just until combined to avoid overmixing, which can make the crumb tough.

Step 7: Bake and Cool

Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 60–70 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely. Cooling is key—letting it rest ensures the texture sets beautifully and the flavors meld.

Step 8: Glaze the Cake

Whisk together the powdered sugar and fresh lemon juice until you have a smooth, pourable glaze. Drizzle this over the cooled cake for a glossy, tangy finish that enhances the lemon sensation in every bite.

How to Serve Italian Lemon Pound Cake Recipe

Garnishes

Classic garnishes like thin lemon slices, candied lemon peel, or even a sprinkle of finely chopped fresh herbs such as mint or basil add visual appeal and a hint of freshness. They complement the lemon glaze perfectly and make your cake irresistible.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For lighter accompaniments, fresh berries such as raspberries or blueberries provide a colorful, tart contrast that elevates the dessert experience.

Creative Ways to Present

Serve slices of this Italian Lemon Pound Cake Recipe alongside a hot cup of tea or coffee for a cozy afternoon treat. You could also layer slices with mascarpone and fresh fruit for a decadent trifle, or cut it into cubes and serve as part of a dessert platter at parties for guests to savor with ease.

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, store any leftovers in an airtight container at room temperature for up to 3 days to maintain moistness and freshness. If you prefer, refrigerate for up to 5 days, but be mindful that chilling may slightly firm up the cake’s texture.

Freezing

This Italian Lemon Pound Cake Recipe freezes beautifully. Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen cake keeps well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature.

Reheating

To bring back that freshly baked taste, warm individual slices gently in the microwave for about 15 seconds or in an oven set to 300°F for 10–15 minutes. This slightly revives the buttery aroma and soft texture, making it feel like you just pulled it from the oven again.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can add flavor, fresh lemon juice and zest provide a brighter, fresher taste that’s essential to this Italian Lemon Pound Cake Recipe. Using fresh ingredients is highly recommended for the best result.

What kind of pan works best for this cake?

A 10-inch bundt or loaf pan is ideal for even baking and that classic pound cake shape. The bundt pan especially adds a beautiful presentation, making the cake look as good as it tastes.

Is it possible to make this cake dairy-free?

Dairy is important in this recipe, especially the butter and sour cream, for moisture and texture. However, you can try substituting sour cream with a dairy-free alternative like coconut yogurt and use vegan butter, but the flavor and texture may vary slightly.

How can I make this cake more lemony?

For an extra burst of lemon flavor, brush the warm cake with additional fresh lemon juice before drizzling the glaze. The glaze itself intensifies the citrus notes, so don’t skip it!

Can this cake be baked at a higher temperature to reduce baking time?

Baking at 325°F is key for even cooking and a tender crumb. Increasing the temperature may cause uneven baking or a dry texture. It’s best to follow the 325°F temperature and allow the full baking time for flawless results.

Final Thoughts

I can’t recommend this Italian Lemon Pound Cake Recipe enough for anyone who loves a dessert that’s both comforting and refreshingly bright. It’s the kind of treat that makes a gathering feel special or turns an ordinary day into something memorable. Give it a try—you’ll be delighted by the tender crumb, zesty lemon flavor, and that luscious glaze that keeps you coming back for more.

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