Italian Lemon Pound Cake Recipe
If you have a love for bright, zesty flavors wrapped up in a rich, buttery slice of heaven, this Italian Lemon Pound Cake Recipe is going to become your new favorite. It’s a wonderful balance of tangy lemon and classic pound cake decadence, with a moist crumb and a tender crumb that practically melts in your mouth. Whether you’re baking for a special occasion or just because you crave something sweet and citrusy, this cake brings a sunny Italian twist to a beloved dessert staple that’s sure to win hearts and smiles.
Ingredients You’ll Need
Gathering the right ingredients for this Italian Lemon Pound Cake Recipe is delightfully straightforward. Each element plays a key role in delivering the perfect balance of texture, flavor, and freshness that makes this cake so unforgettable.
- Unsalted butter (1 cup, softened): This gives the cake its rich, creamy base and tender crumb.
- Granulated sugar (2 cups): Sweetens the cake while helping to create a light, fluffy texture.
- Large eggs (4): Essential for structure and moisture, binding everything beautifully.
- Sour cream (1/3 cup): Adds tang and keeps the cake incredibly moist.
- Whole milk (1/3 cup): Balances moisture and lightness without weighing down the cake.
- Fresh lemon juice (1/4 cup): Packs a zesty punch that brightens every bite.
- Lemon zest (1 tablespoon): Intensifies the lemon flavor with fragrant oils and aroma.
- Vanilla extract (1 teaspoon): Adds a warm depth that harmonizes with the lemon.
- All-purpose flour (2 1/2 cups): Builds the structure while keeping the crumb tender.
- Baking powder (1/2 teaspoon): Helps the cake rise lightly.
- Baking soda (1/2 teaspoon): Provides additional lift and tenderness.
- Salt (1/2 teaspoon): Enhances all the flavors perfectly.
- Powdered sugar (1 cup, for glaze): Sweetens and smooths the final lemon glaze.
- Fresh lemon juice (2–3 tablespoons, for glaze): Balances the sweetness of the glaze with a fresh citrus kick.
- Lemon zest (1 teaspoon, for glaze): Infuses the glaze with bright lemon notes.
How to Make Italian Lemon Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Before diving into the batter, preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a standard loaf pan thoroughly to ensure your cake won’t stick. A properly prepared pan helps achieve that perfect golden crust and makes for easy release after baking.
Step 2: Cream Butter and Sugar
Start by creaming the softened butter and granulated sugar in a large mixing bowl until the mixture is light, fluffy, and pale in color. This takes about 3 to 5 minutes, and it’s a crucial step because it incorporates air that helps your cake rise beautifully.
Step 3: Add Eggs One at a Time
Next, add the eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated and keeps the batter smooth and uniform, preventing curdling or separation.
Step 4: Combine Wet Ingredients
Mix in the sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until everything is fully blended. These ingredients add moisture, tang, and flavor complexity, making each bite much more than just a simple pound cake.
Step 5: Incorporate Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined. Overmixing here can make the cake tough, so a gentle hand is best.
Step 6: Bake to Perfection
Pour your batter into the prepared pan and smooth out the top evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The walk towards an aromatic kitchen filled with lemony goodness is always worth the wait!
Step 7: Cool and Glaze
Allow the cake to cool in the pan for about 10 minutes then carefully invert it onto a wire rack to cool completely. For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth, and drizzle it generously over the cooled cake. That final glaze adds a glossy, tangy finish that keeps you coming back for another slice.
How to Serve Italian Lemon Pound Cake Recipe
Garnishes
Simple is often best when it comes to garnishes. A sprinkle of extra lemon zest, a few fresh berries, or even a light dusting of powdered sugar can elevate the presentation and enhance the flavor profile. These small touches make a lovely impression whether you’re serving guests or enjoying a quiet moment with tea.
Side Dishes
This Italian Lemon Pound Cake pairs wonderfully with a cup of strong espresso, herbal tea, or even a dollop of freshly whipped cream. For an occasion dessert, serve alongside a bowl of fresh strawberries or a citrusy fruit salad to complement and brighten each bite.
Creative Ways to Present
Want to get a little fancy? Slice the cake into petite squares for a dessert platter, stack layers with mascarpone and lemon curd for a quick trifle, or even cut into thin slices to use as a base for mini lemon parfaits. This cake’s versatility opens up endless creative serving possibilities.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, store your cake covered at room temperature for up to three days to maintain peak moistness and flavor. For longer freshness, refrigeration extends its lifespan up to a week, though be sure to bring it back to room temperature before serving for best taste.
Freezing
You can freeze this Italian Lemon Pound Cake Recipe comfortably by wrapping it tightly in plastic wrap and then in foil. Store in the freezer for up to three months. When ready to enjoy, thaw overnight in the refrigerator and then allow it to warm up gently at room temperature.
Reheating
Reheat slices gently by warming in a low oven (about 300°F) for 10 minutes or briefly in the microwave just until warm, but not hot, to avoid drying out that perfect moist crumb.
FAQs
Can I use a different type of pan for this recipe?
Absolutely! While a bundt or loaf pan is traditional, you can use a standard 9×13-inch pan or cupcake tins. Just be mindful of baking time adjustments depending on the pan size and shape.
Is there a substitute for sour cream in this Italian Lemon Pound Cake Recipe?
Yes, Greek yogurt or crème fraîche are excellent substitutes that provide similar moisture and tanginess without compromising the texture or flavor.
How can I make this cake more lemony?
For an even brighter lemon flavor, consider brushing the warm cake with extra fresh lemon juice before adding the glaze. You can also sprinkle additional lemon zest on top after glazing.
Can I make this recipe gluten-free?
With some tweaks, yes! Use a gluten-free flour blend designed for baking and ensure other ingredients are gluten-free. The texture may vary slightly, but the lemon flavor will still shine through beautifully.
How long does the glaze stay fresh?
Because the glaze is made with fresh lemon juice, it’s best enjoyed the same day for peak flavor and texture. Any leftovers can be stored in a sealed container in the fridge for up to 2 days, but it might become slightly thicker.
Final Thoughts
If you haven’t yet made this Italian Lemon Pound Cake Recipe, you’re truly missing out on a delightful dessert that combines simplicity with spectacular flavor. It’s perfect for every season, occasion, and mood when you need a burst of sunshine in cake form. So grab those lemons, preheat your oven, and treat yourself to this lovable slice of Italy right at home.
Print
Italian Lemon Pound Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Italian Lemon Pound Cake is a moist and flavorful dessert that combines the bright zest and juice of fresh lemons with a rich, buttery batter. Perfect for citrus lovers, it features a tender crumb and a tangy lemon glaze that adds an extra burst of citrus sweetness. Ideal for serving at gatherings or enjoying with a cup of tea, this classic cake recipe brings a refreshing twist to traditional pound cake with its delicate lemon notes.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/3 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or standard loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s texture.
- Mix in Wet Ingredients: Stir in sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract until combined. These ingredients add moisture and bright lemon flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until incorporated. Avoid over-mixing to keep the cake tender.
- Transfer to Pan: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back lightly when touched.
- Cool: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely, preventing sogginess.
- Prepare Glaze: Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth to make the tangy glaze.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake just before serving to add a glossy finish and extra citrus flavor.
Notes
- For extra lemon flavor, brush the warm cake with additional lemon juice before applying the glaze.
- This cake stores well covered at room temperature for up to 3 days or refrigerated for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
