Nothing quite brightens a tea time or afternoon coffee break like a slice of homemade cake bursting with fresh citrus flavor. This Italian Lemon Pound Cake Recipe is a dazzling treat that combines the dense, buttery texture you crave in a pound cake with the vibrant zing of lemon zest and juice. Each bite delivers a perfect balance of sweetness and tang, enhanced by a smooth lemon glaze that practically melts on your tongue. Whether you’re baking for a special occasion or simply wanting to lift your spirits with something deliciously fresh and nostalgic, this cake is guaranteed to become a new favorite in your recipe box.
Ingredients You’ll Need
With just a handful of classic ingredients, this cake captures the essence of Italian baking — simple yet incredibly flavorful. Each component plays an essential role, from the creamy butter that shapes the crumb to the zingy lemon zest that infuses every bite with sunshine.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb to the cake.
- 2 cups granulated sugar: Sweetens perfectly without overpowering the lemony notes.
- 4 large eggs, at room temperature: Adds structure and helps create a light, airy texture.
- 3 cups all-purpose flour: Forms the sturdy base of this classic pound cake.
- 1/2 teaspoon baking powder: Gives a gentle lift to prevent heaviness.
- 1/4 teaspoon baking soda: Balances acidity and aids in rising.
- 1/2 teaspoon salt: Enhances all the other flavors beautifully.
- 1 cup sour cream, room temperature: Contributes moisture and a subtle tang.
- Zest of 2 large lemons: Infuses fresh lemon aroma and bright flavor.
- 1/4 cup fresh lemon juice: Adds refreshing acidity to brighten the cake.
- 1 teaspoon vanilla extract: Rounds out the flavors with subtle warmth.
- 1 teaspoon lemon extract (optional): Boosts the lemon flavor even more for lemon lovers.
- 1 cup powdered sugar: For the smooth, sweet lemon glaze.
- 2-3 tablespoons fresh lemon juice: Mixes with powdered sugar to create the glaze’s perfect consistency.
- Zest of 1 lemon (optional): Adds a lovely, decorative touch to the glaze.
How to Make Italian Lemon Pound Cake Recipe
Step 1: Preheat and Prepare Pan
Start by heating your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan so your cake can bake evenly and release easily later. This little prep step ensures a flawless finish.
Step 2: Cream Butter and Sugar
Using a mixer, beat the softened butter with sugar until the mixture turns pale and fluffy, about five minutes. This creates a light, airy base that helps your pound cake be tender while maintaining structure.
Step 3: Add Eggs
Add your eggs one at a time, fully mixing in each before adding the next. This gradual incorporation helps keep the batter smooth and prevents curdling, building volume and stability.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Combining these dry ingredients beforehand ensures they’re evenly distributed, which leads to a consistent cake texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients for the best blend. This method ensures a batter that’s thick but smooth, promising a moist pound cake with a fine crumb.
Step 6: Add Lemon Flavoring
Fold in the zest of two lemons, fresh lemon juice, vanilla extract, and optional lemon extract. These ingredients infuse the cake with layers of bright, citrus flavor that make this Italian Lemon Pound Cake Recipe so special.
Step 7: Bake
Pour your luscious batter into the prepared pan and bake for 1 hour and 15–25 minutes. The goal is a golden crust and a center that’s firm but moist; test doneness with a toothpick which should come out clean.
Step 8: Cool and Glaze
Let the cake cool for about 10 to 15 minutes while still in the pan, then turn out onto a wire rack. Mix powdered sugar and fresh lemon juice until smooth, adding zest if you like, then drizzle the glaze generously over the cooled pound cake for a shining finish full of tangy sweetness.
How to Serve Italian Lemon Pound Cake Recipe
Garnishes
Enhance your slice by freshly grating lemon zest on top or adding thin lemon slices for a stunning presentation. A few sprigs of fresh mint can also brighten the plate and complement the citrus notes beautifully.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla gelato, perfect for those warmer days when you want something chilled alongside the warm citrus flavors. Fresh berries also make a lovely accompaniment, adding natural sweetness and color.
Creative Ways to Present
Try serving your Italian Lemon Pound Cake Recipe in petite slices alongside a cup of robust espresso or delicate herbal tea for an elegant dessert station. You can even cut it into cubes and layer it with lemon curd and mascarpone for a quick, decadent trifle that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once fully cooled and glazed, wrap your cake tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh for about three to four days, perfect for enjoying as a sweet treat throughout the week.
Freezing
You can freeze the pound cake before glazing it. Wrap it well in plastic wrap and foil to protect against freezer burn. Chill for up to three months and thaw overnight in the fridge before adding the glaze for the freshest taste.
Reheating
If you prefer warm cake, just microwave a slice for about 15-20 seconds or warm it in a low oven at 300°F (150°C) for 10 minutes. This lightly revives the soft crumb and enhances the lemon aroma, making it feel freshly baked all over again.
FAQs
Can I use regular lemon juice instead of fresh?
Fresh lemon juice is ideal for this Italian Lemon Pound Cake Recipe because it provides a brighter, fresher flavor. However, if fresh lemons aren’t available, bottled lemon juice can be used, though the flavor will be slightly less vibrant.
Is sour cream essential in this recipe?
Yes, sour cream adds moisture and a subtle tang that balances the sweetness and enhances the cake’s tender crumb. You could substitute with Greek yogurt if needed but sour cream is preferred for the best texture.
Can I make this recipe gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or other binders to help the cake hold together well.
Why does the cake need two types of leavening agents?
The combination of baking powder and baking soda ensures the cake rises properly and stays tender. Baking powder provides a slow rise, while baking soda reacts quickly with the lemon’s acidity for an extra lift.
Can I add other flavors instead of lemon?
Absolutely! While this recipe shines as an Italian Lemon Pound Cake Recipe, you can swap lemon zest and juice for orange or lime zest and juice to create a different but equally delightful citrus version. Just keep the rest of the ingredients the same for best results.
Final Thoughts
There’s something truly comforting and joyful about baking this Italian Lemon Pound Cake Recipe. It’s that beautiful balance of rich, buttery cake with a bright, refreshing lemon twist that makes it an all-time favorite for good reason. Whether you’re serving it for a crowd or indulging in a quiet slice on a lazy afternoon, this recipe promises smiles and happy memories with every bite. I hope you have as much fun making and enjoying it as I do!
Print
Italian Lemon Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Italian Lemon Pound Cake is a moist, tender, and flavorful dessert bursting with fresh lemon zest and juice. Perfectly balanced with a creamy, tangy sour cream base and a sweet, zesty lemon glaze, this classic cake is ideal for any occasion, offering a delightful citrus twist on the traditional pound cake.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional, for extra lemon flavor)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking and ensure easy removal of the cake once baked.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar for about 5 minutes until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to maintain a smooth and thick batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture alternately with the sour cream, starting and ending with the dry ingredients. Mix gently to combine, ensuring a smooth batter without overmixing.
- Add Lemon Flavoring: Fold in the lemon zest, fresh lemon juice, vanilla extract, and optional lemon extract to infuse the batter with vibrant citrus flavor evenly.
- Bake: Pour the prepared batter into the greased and floured pan. Bake in the preheated oven for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is thoroughly baked.
- Cool: Allow the cake to cool in the pan for 10–15 minutes to set, then carefully transfer it onto a wire rack to cool completely before applying the glaze.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Optionally mix in the zest of one lemon for extra texture and flavor.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake. Let it set at room temperature so the glaze hardens slightly, adding a sweet and tangy finishing touch.
Notes
- Ensure the eggs and sour cream are at room temperature for better batter consistency and rise.
- Do not overmix the batter after adding the flour to avoid a dense cake texture.
- You can substitute lemon extract with more fresh lemon zest or juice if preferred.
- The baking time may vary depending on your oven; start checking for doneness at 1 hour 10 minutes.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
