If you are craving a dessert that bursts with bright citrus flavor and boasts a tender, moist crumb, then this Italian Lemon Pound Cake Recipe will quickly become your new favorite. This classic Italian-American treat balances the richness of butter with fresh lemon juice and zest, creating a cake that is both indulgent and refreshingly light. Whether you’re enjoying it as an afternoon snack with tea or serving it up for a special occasion, this cake’s delicate lemon glaze and buttery texture make every bite simply irresistible.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to achieving the perfect balance of flavor and texture in your Italian Lemon Pound Cake Recipe. Each component plays a role—from the creamy butter to the zesty lemon—to ensure your cake turns out moist, flavorful, and beautifully tender.
- Unsalted butter (1 cup, softened): Provides richness and a tender crumb, essential for that classic pound cake texture.
- Granulated sugar (2 cups): Sweetens the cake and helps create a light, fluffy batter when creamed with butter.
- Large eggs (4): Bind the ingredients and add moisture, structure, and richness.
- Sour cream (1/3 cup): Adds moistness and a subtle tang that balances the sweetness beautifully.
- Fresh lemon juice (1/4 cup): The star ingredient that delivers a bright, fresh citrus punch.
- Lemon zest (1 tablespoon): Intensifies the lemon flavor with aromatic oils, ensuring your cake bursts with zestiness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor complexity of the cake.
- All-purpose flour (2 cups): The foundation of the cake, providing structure and body.
- Baking powder (1/2 teaspoon): Helps the cake rise and stay tender.
- Baking soda (1/2 teaspoon): Works with the acidic sour cream to give a light, airy crumb.
- Salt (1/4 teaspoon): Balances sweetness and enhances the other flavors.
- Whole milk (1/2 cup): Adds moisture and helps achieve the perfect batter consistency.
- Powdered sugar (1 cup): For the luscious lemon glaze that adds a sweet tangy finish.
- Additional fresh lemon juice (2–3 tablespoons) and lemon zest (1/2 teaspoon): For the glaze, to echo the vibrant lemon notes throughout the cake.
How to Make Italian Lemon Pound Cake Recipe
Step 1: Preparing Your Oven and Pan
Preheat your oven to 325°F ensuring it reaches the perfect baking temperature so your cake cooks evenly. Grease and flour either a standard loaf pan or a bundt pan—this prep step is crucial to prevent the cake from sticking and help it release beautifully once baked.
Step 2: Creaming Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This process, lasting about 3 minutes, incorporates air that makes your cake wonderfully tender.
Step 3: Adding Eggs
Add eggs one at a time, mixing well after each addition to create a smooth, homogenous batter. This careful incorporation ensures the cake will have perfect structure without curdling.
Step 4: Mixing in the Tangy Ingredients
Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until everything is well combined. These ingredients bring moisture, flavor, and a delightful citrus brightness to every bite of your pound cake.
Step 5: Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, guaranteeing a uniform rise.
Step 6: Alternating Dry Ingredients and Milk
Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter, which can lead to a dense cake.
Step 7: Baking Your Cake
Pour the batter into your prepared pan and smooth the surface. Bake the cake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step is key to preserving your cake’s moist texture.
Step 8: Glazing for the Final Touch
While the cake cools, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth to create a tangy-sweet glaze. Drizzle this over your cooled cake for a glossy finish that amplifies the lemon flavor and adds a beautiful, inviting shine.
How to Serve Italian Lemon Pound Cake Recipe
Garnishes
Fresh garnishes can elevate your cake’s presentation and taste. Consider adding thin lemon slices or a sprinkle of extra zest right before serving. A few fresh mint leaves on the side can also bring a lovely pop of color and a refreshing contrast to the sweetness.
Side Dishes
This Italian Lemon Pound Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla gelato for dessert. If you want to keep it light, try serving alongside fresh berries like raspberries or blueberries — their natural tartness complements the cake’s citrus notes beautifully.
Creative Ways to Present
For a delightful brunch centerpiece, slice the cake and lay it out on a decorative platter with assorted fresh fruit and edible flowers. You can also cut it into smaller squares and serve as finger food during tea time, making it perfect for sharing and impressing guests.
Make Ahead and Storage
Storing Leftovers
You can keep your Italian Lemon Pound Cake Recipe fresh by storing it at room temperature in an airtight container for 2 to 3 days. For longer storage, place it in the fridge, tightly wrapped, where it will keep its moisture and flavor for up to a week.
Freezing
If you want to enjoy this cake later, it freezes very well. Wrap it tightly in plastic wrap, then foil, and place it in the freezer for up to 3 months. When you’re ready to indulge, thaw it overnight in the fridge for the best texture.
Reheating
To refresh your pound cake before serving, warm slices gently in the microwave for about 15-20 seconds or pop them in a low oven (around 300°F) for 5-7 minutes. This will soften the cake and bring back its freshly baked aroma.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
Yes, you can substitute lemon extract for fresh juice and zest, but using fresh lemons provides a brighter, more natural flavor. If using extract, start with a small amount (around 1 teaspoon) to avoid overpowering the cake.
What pan works best for this Italian Lemon Pound Cake Recipe?
A standard loaf pan or bundt pan works beautifully. Choose according to your preference for presentation. Bundt pans create an elegant look, while loaf pans make slicing and serving straightforward.
Is this cake gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you would need to use a gluten-free flour blend suitable for baking, but the texture may vary slightly from the original.
How long does the glaze take to set?
The lemon glaze sets within about 30 minutes at room temperature, forming a delicate, slightly firm coating that adds that perfect sweet-tart finish to the cake.
Can I double the recipe for a larger gathering?
Absolutely! Doubling the ingredients will work well; just be sure to use a larger pan or two pans and adjust your baking time as needed. Keep an eye on the cake’s doneness by testing with a toothpick.
Final Thoughts
There is something truly special about the Italian Lemon Pound Cake Recipe—each bite is a harmonious blend of rich butter and vibrant lemon that feels like sunshine on a plate. It’s an easy-to-make, crowd-pleasing cake that rewards you with moist texture and bright flavor, perfect for any occasion or just because. I can’t wait for you to try it and share this joyful recipe with your loved ones!
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Italian Lemon Pound Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Italian Lemon Pound Cake offers a moist, dense texture with a bright citrusy flavor, enhanced by a tangy lemon glaze. Perfect as a refreshing dessert or a sweet treat with tea, this cake combines traditional pound cake richness with the zesty brightness of fresh lemon juice and zest.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F. Grease and flour a standard loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, which creates a tender texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to ensure full incorporation.
- Mix Wet Ingredients: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully combined, infusing the batter with citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the rising agents and seasoning.
- Incorporate Dry and Milk: Gradually add the dry flour mixture alternately with whole milk to the wet mixture, starting and ending with the flour. Mix just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly.
- Prepare the Glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth and drizzle evenly over the cooled cake for a tangy finish.
Notes
- For an extra lemon punch, consider adding a small amount of lemon extract to the batter.
- This cake can be stored at room temperature for 2–3 days or refrigerated for up to a week, maintaining freshness.
- It also freezes well, allowing you to enjoy it at a later date without compromising flavor or texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
