If you dream of golden, citrusy cakes bursting with sunshine flavor, the Italian Lemon Pound Cake is about to become your new favorite treat. This classic dessert delivers a perfectly moist crumb, a vibrant lemony zing, and a sweet-tart glaze that shimmers invitingly on top. Whether you’re celebrating a special occasion or simply brightening up your Sunday, this cake’s comforting texture and fresh flavor make every slice feel like a little slice of happiness!

Italian Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Italian Lemon Pound Cake lies in its simple ingredients — each one chosen for a reason. These humble staples work magic together, creating a balance of tender crumb, bright citrus, and rich flavor that will have people reaching for seconds. Let’s take a closer look at what you’ll need.

Unsalted butter, softened: Provides rich flavor and keeps the cake moist and tender — use high-quality butter for the best results.
Granulated sugar: Lends sweetness and helps aerate the batter for that signature pound cake texture.
Large eggs: Add structure and richness, and help bind the batter together beautifully.
Fresh lemon juice: Brings bright, zingy acidity and genuine lemon flavor.
Lemon zest: Packs a punch of citrus aroma, infusing the cake with extra lemon essence.
Vanilla extract: Balances out the lemon, giving the cake a touch of warmth and depth.
All-purpose flour: Lays the foundation for a sturdy yet tender crumb.
Baking soda: Helps the cake rise for a light, satisfying texture.
Salt: Enhances all the other flavors, making the lemon pop.
Sour cream: The game-changer — keeps the crumb extra moist and adds a delightful tang.
Powdered sugar (for the glaze): Dissolves easily and creates a smooth, sweet finish.
More fresh lemon juice (for the glaze): Turns the glaze into a luscious citrus drizzle you’ll want on everything.

How to Make Italian Lemon Pound Cake

Step 1: Prepare Your Pan and Preheat

First, preheat your oven to 325°F (160°C). Take a 10-inch bundt or loaf pan and grease it thoroughly, then dust it lightly with flour. This important step ensures that your Italian Lemon Pound Cake will release easily, coming out perfectly shaped with those signature golden edges.

Step 2: Cream the Butter and Sugar

Using a large mixing bowl and either a hand or stand mixer, beat the softened butter with the granulated sugar for about 3 to 4 minutes. You’re looking for a light, fluffy texture — this aeration is what gives classic pound cake such a delicate crumb. Take your time, letting the mixer do its magic!

Step 3: Add the Eggs and Flavorings

Crack in the eggs one at a time, beating well after each addition so everything’s beautifully mixed. Now is the moment to pour in the fresh lemon juice, zest, and vanilla extract. Let the vibrant aroma of lemon fill your kitchen — these are the ingredients that make this cake so irresistible.

Step 4: Combine the Dry Ingredients

Grab a separate bowl and whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening and salt evenly, ensuring your cake rises uniformly and every bite is perfectly seasoned.

Step 5: Alternate Dry Ingredients with Sour Cream

With your mixer on low, gradually add the dry mixture to the wet batter, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter. This gentle approach is key for a moist, tender Italian Lemon Pound Cake.

Step 6: Bake

Pour your batter into the prepared pan and smooth the top. Slide it into the preheated oven and bake for 60–70 minutes. The cake is done when a toothpick inserted in the center comes out clean. Your kitchen will smell like a lemon orchard — pure happiness!

Step 7: Cool and Glaze

Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. For the glaze, simply whisk powdered sugar with enough fresh lemon juice to create a smooth, pourable consistency. Drizzle lovingly over the cool cake, letting it cascade down the sides for that irresistible finish.

How to Serve Italian Lemon Pound Cake

Garnishes

Dress up your Italian Lemon Pound Cake with a few thoughtful garnishes — a sprinkle of extra lemon zest sings visually and aromatically, while fresh berries (raspberries or blueberries) add a juicy pop of color and flavor. For a more elegant presentation, few edible flowers atop the glaze look straight out of a bakery window.

Side Dishes

This bright cake pairs beautifully with a dollop of freshly whipped cream, a scoop of vanilla gelato, or even a delicate fruit salad on the side. For brunch gatherings, try serving it with a light prosecco cocktail to echo those Italian vibes.

Creative Ways to Present

Turn individual slices into something special by layering them with lemon curd and softly whipped cream, transforming your cake into a deconstructed trifle. For gatherings, cut the Italian Lemon Pound Cake into cubes for a fun dessert kebab with fruit, or assemble it as the centerpiece on a tiered cake stand for instant wow factor.

Make Ahead and Storage

Storing Leftovers

Your Italian Lemon Pound Cake will keep beautifully at room temperature for up to three days when stored in an airtight container. If your kitchen is particularly warm or humid, it’s best to refrigerate it, where it will stay fresh for up to five days. The flavors even deepen after a day, making each slice just a bit more lemony and irresistible.

Freezing

For longer storage, you can absolutely freeze Italian Lemon Pound Cake. Make sure the cake is completely cooled, then wrap slices (or the whole cake) tightly in plastic wrap and foil. Tuck them into a freezer bag, and you’ll have sunshine on standby for up to three months. Thaw overnight in the fridge or for a few hours at room temperature before serving.

Reheating

If you prefer your cake slightly warm, reheat individual slices in the microwave for 10–15 seconds. This quick zap awakens the aroma and softens the crumb, making it taste almost freshly baked. Just be sure to glaze after reheating if you’re working with frozen or unglazed slices!

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice is convenient, nothing compares to the vibrant, aromatic flavor of fresh lemons in Italian Lemon Pound Cake. If you can, use fresh juice and zest for the very best results — your taste buds will notice the difference!

Why do I need to alternate the flour and sour cream?

Alternating the flour and sour cream while mixing helps achieve a tender, even crumb. Adding everything at once can overwork the batter or cause lumps, so the gradual approach delivers that signature pound cake texture.

Can I make the cake in advance for a party?

Absolutely! Italian Lemon Pound Cake is a fantastic make-ahead dessert. Bake and glaze it a day before your event to let the flavors meld and the glaze set beautifully. It’ll be delicious and stress-free.

My cake is browning too fast. What should I do?

If the top is getting too dark before the center is cooked through, loosely tent the cake with foil during the last 20–30 minutes of baking. This protects the surface while allowing the inside to finish baking perfectly.

What’s the best way to get the cake out of the bundt pan?

A thorough greasing and flouring are step one, but also let the cake cool in the pan for 15 minutes after baking. Then, gently invert it onto a wire rack and let gravity do its work. If you’re worried about sticking, running a thin knife along the pan’s edges helps release any stubborn spots.

Final Thoughts

There is nothing quite like sharing a home-baked Italian Lemon Pound Cake with friends and family — its zesty flavor and irresistible texture have a way of making any day brighter. Give this cherished recipe a try, and let a little extra sunshine into your kitchen!

Italian Lemon Pound Cake Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of Italy with this moist and zesty Italian Lemon Pound Cake. With a tender crumb and a tangy lemon glaze, this cake is perfect for any occasion.

Ingredients

Scale

Main Cake:

1 cup unsalted butter, softened
2½ cups granulated sugar
4 large eggs
⅓ 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

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat the Oven: Preheat the oven to 325°F (160°C) and prepare a 10-inch bundt or loaf pan by greasing and flouring it.
Mix Wet Ingredients: In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, alternating with sour cream.
Bake: Pour batter into pan and bake for 60–70 minutes until a toothpick comes out clean. Cool in pan, then invert onto a wire rack.
Make Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

Notes

For extra lemon flavor, brush warm cake with additional lemon juice before glazing.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American