If you’re looking for a bright, zesty, and utterly delightful dessert to brighten your day, this Italian Lemon Pound Cake Recipe is exactly what you need. It’s a luscious slice of sunshine in cake form, marrying the rich, buttery texture of traditional pound cake with the fresh, tangy burst of real lemon juice and zest. Whether you’re making it for a family gathering or a cozy afternoon treat, this cake promises a perfect balance of moist crumb and vibrant citrus flavor that’s hard to resist.
Ingredients You’ll Need
This Italian Lemon Pound Cake Recipe relies on simple, pantry-friendly ingredients that each play a starring role in crafting a cake bursting with flavor and perfect texture. From the creamy butter to the zingy fresh lemon juice, every item here is essential for that signature moistness and tang.
- 1 cup unsalted butter, softened: The base for richness and moist, tender crumb.
- 2½ cups granulated sugar: Adds sweetness and helps create that golden crust.
- 4 large eggs: Provides structure and a lovely lift to the batter.
- â…“ cup fresh lemon juice: Infuses the cake with refreshing citrus brightness.
- 1 tablespoon lemon zest: Packs a punch of aromatic lemon oils without any bitterness.
- 1 teaspoon vanilla extract: Compliments the lemon with subtle warmth and sweetness.
- 3 cups all-purpose flour: Builds the structure of the cake, ensuring it’s sturdy yet tender.
- ½ teaspoon baking soda: Helps the cake rise perfectly and keeps it airy.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup sour cream: Adds moisture and a slight tang that deepens the overall profile.
- For the Lemon Glaze: 1 cup powdered sugar and 2–3 tablespoons fresh lemon juice to finish with a glossy, sweet-tart drizzle.
How to Make Italian Lemon Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 325°F (160°C). You’ll want to grease and flour a 10-inch bundt or loaf pan well so the cake releases beautifully after baking. This step ensures your cake keeps its perfect shape, which is half the fun!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale—about 3 to 4 minutes. This process is key for the cake’s tender texture and provides a wonderful airy base for all the other ingredients.
Step 3: Add Eggs, Lemon, and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This helps keep your batter smooth and emulsified. After the eggs, mix in the fresh lemon juice, lemon zest, and vanilla extract to release all those gorgeous citrus notes right into the batter.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking soda, and salt in a separate bowl. This ensures the leavening agent is evenly distributed and prevents clumps from forming, creating a perfectly smooth batter.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Gradually add the flour mixture to your wet ingredients, alternating with the sour cream. Start and end with the flour for the best texture. Mix each addition just until combined to avoid overworking the batter, which could make the cake tough.
Step 6: Bake to Perfection
Pour your batter into the prepared pan, smoothing the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The long baking time at a moderate temperature helps the cake develop a beautiful golden crust while staying moist inside.
Step 7: Cool and Glaze
Let the cake cool in the pan for 15 minutes to settle, then gently invert it onto a wire rack to cool completely. Once cool, whisk together powdered sugar and lemon juice to make your glaze; drizzle it over the cake for a shiny, zesty finish that makes every bite even more irresistible.
How to Serve Italian Lemon Pound Cake Recipe
Garnishes
Adding a few simple garnishes can elevate this already fab Italian Lemon Pound Cake Recipe to something really special. Try topping slices with fresh lemon slices, a sprinkle of finely chopped pistachios for crunch, or even a dusting of powdered sugar. Each adds visual appeal and extra flavor that impresses guests.
Side Dishes
This cake shines beautifully on its own, but you can pair it with lightly sweetened whipped cream or a scoop of vanilla ice cream for a creamy contrast to the tangy lemon. Fresh berries like raspberries or blueberries add a lovely burst of color and a natural sweetness that complements the lemony cake perfectly.
Creative Ways to Present
For gatherings or special occasions, slice the cake into small fingers and serve on a platter with small bowls of lemon curd and mascarpone cheese for guests to spread as they like. You can also layer slices with mascarpone and fresh berries to create a stunning shortcake-inspired dessert that’s bursting with flavor and looks stunning on the table.
Make Ahead and Storage
Storing Leftovers
Store your leftover Italian Lemon Pound Cake at room temperature in an airtight container for up to three days. Keeping it sealed preserves the moist crumb and prevents it from drying out, ensuring each slice tastes fresh like the day it was made.
Freezing
If you want to keep your cake longer, wrap it tightly in plastic wrap and then foil before freezing. It freezes wonderfully for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight, then bring it to room temperature to enjoy the full burst of lemon flavor and soft texture.
Reheating
To warm a slice, pop it in the microwave for about 15-20 seconds or place it in a preheated oven at 300°F (150°C) for 5-7 minutes. This refreshes the cake’s tender crumb and brings back the delightful citrus aroma, making every bite feel freshly baked.
FAQs
Can I use bottled lemon juice instead of fresh?
For the brightest and freshest flavor, fresh lemon juice is definitely best in this Italian Lemon Pound Cake Recipe. Bottled juice tends to be less vibrant and can alter the cake’s delicate lemon taste.
What type of pan works best for this cake?
A 10-inch bundt or loaf pan is ideal because it provides even baking and beautiful presentation. Bundt pans add extra surface area for a more pronounced crust, which many people love in a pound cake.
Can I substitute sour cream with something else?
You can substitute sour cream with full-fat Greek yogurt or crème fraîche to maintain moisture and that slight tang, but avoid fat-free options as they may make the cake less tender.
How do I know when the cake is done baking?
Insert a toothpick or a thin skewer into the center; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked. If batter sticks, give it a few more minutes and check again.
Is this Italian Lemon Pound Cake Recipe suitable for special occasions?
Absolutely! Its elegant lemon glaze and moist crumb make it a crowd-pleaser at birthdays, brunches, and afternoon teas. Plus, it’s simple enough to make ahead, giving you one less thing to worry about on your big day.
Final Thoughts
This Italian Lemon Pound Cake Recipe is truly a celebration of citrus and comfort all rolled into one delicious dessert. Making it feels like a warm hug, and sharing it with loved ones makes any occasion special. Give it a try, and I promise it will become one of your favorite go-to cake recipes for brightening up afternoons and impressing guests alike.
Print
Italian Lemon Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Italian Lemon Pound Cake is a moist, flavorful dessert combining the rich texture of a traditional pound cake with bright, zesty lemon notes. Infused with fresh lemon juice and zest, and topped with a tangy lemon glaze, it’s perfect for any occasion requiring a citrusy, indulgent treat.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs
- â…“ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Lemon and Vanilla: Mix in fresh lemon juice, lemon zest, and vanilla extract, imparting vibrant citrus flavor and aroma to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream and beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Pour and Smooth Batter: Pour the batter into the prepared pan, smoothing the top for even baking.
- Bake the Cake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preparing it for glazing.
- Prepare Lemon Glaze: Whisk powdered sugar and fresh lemon juice together until smooth and pourable, creating a tangy glaze to complement the cake.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake evenly before serving for added sweetness and citrus zing.
Notes
- For an extra burst of lemon flavor, brush the warm cake with additional fresh lemon juice before applying the glaze.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
- Alternatively, refrigerate the cake for up to 5 days; bring to room temperature before serving for best texture.
