Italian Lemon Pound Cake is a rich, moist, and flavorful dessert bursting with zesty lemon and a touch of Mediterranean flair. This delightful cake is topped with a tangy glaze that perfectly complements its buttery texture. Whether served as a tea-time treat or a show-stopping dessert, it’s sure to impress.
Why You’ll Love This Recipe
- Bright Lemon Flavor: Fresh lemon juice and zest infuse every bite with citrusy goodness.
- Rich and Moist: The perfect pound cake texture—dense yet tender.
- Versatile: Great for casual gatherings, holidays, or as a sweet snack.
- Easy to Make: Simple steps yield a bakery-quality dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Lemon zest
- Fresh lemon juice
- Whole milk
- Vanilla extract
For the Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- Lemon zest (optional, for garnish)
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf or bundt pan.
- Mix the Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Incorporate Eggs:
- Add the eggs one at a time, beating well after each addition.
- Add Lemon and Vanilla:
- Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Glaze the Cake:
- Drizzle the glaze over the cooled cake and garnish with additional lemon zest if desired.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
Variations
- Lemon-Lime Twist: Add lime zest and juice alongside the lemon for a citrus blend.
- Berry Addition: Fold in blueberries or raspberries for a fruity surprise.
- Gluten-Free: Use a gluten-free flour blend to make this cake celiac-friendly.
- Extra Moisture: Replace a portion of the milk with sour cream or Greek yogurt.
- Almond Flair: Add a teaspoon of almond extract for a nutty undertone.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled can work in a pinch.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest only the yellow outer layer, avoiding the bitter white pith.
Can I use a bundt pan instead of a loaf pan?
Yes, a bundt pan works beautifully for this recipe. Adjust the baking time if necessary.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or cooking spray, then dust with flour, tapping out the excess.
Can I make this cake ahead of time?
Yes, the flavors deepen as it rests, making it an excellent make-ahead dessert.
How do I ensure the cake is moist?
Don’t overmix the batter, and keep an eye on the baking time to avoid overbaking.
Can I double the recipe?
Yes, double the ingredients and bake in two pans, adjusting the baking time as needed.
What’s the best way to serve this cake?
Enjoy it plain, with whipped cream, or alongside fresh berries.
Can I make this dairy-free?
Substitute almond milk or another non-dairy milk, and use vegan butter for a dairy-free option.
How do I store leftover glaze?
Refrigerate any leftover glaze in an airtight container for up to a week. Stir before using.
Conclusion
Italian Lemon Pound Cake is a bright, flavorful dessert that’s perfect for any occasion. Its zesty lemon flavor, tender crumb, and sweet glaze make it an irresistible treat. Try this recipe today for a slice of lemony bliss!
PrintItalian Lemon Pound Cake
This Italian Lemon Pound Cake is moist, rich, and bursting with fresh lemon flavor. Finished with a zesty lemon glaze, it’s a perfect dessert or tea-time treat that feels luxurious yet easy to make.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
For the cake:
- 1 ½ cups (340 g) unsalted butter, softened
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups (500 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 2 lemons)
- ¼ cup (60 ml) fresh lemon juice
- 1 cup (240 ml) buttermilk
For the glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra tang)
Instructions
Prepare the cake:
- Preheat the oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the softened butter and sugar together with a mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- Incorporate dry ingredients and buttermilk:
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
- Bake the cake:
- Pour the batter evenly into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake:
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Prepare the glaze:
- Make the glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Glaze the cake:
- Drizzle the glaze over the cooled cake. Let it set for 10-15 minutes before slicing.
Notes
- For extra lemon flavor, add ½ teaspoon of lemon extract to the batter.
- Serve with whipped cream or fresh berries for a more elegant presentation.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.