Italian Lemon Pound Cake

Name: Italian Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream, room temperature; Zest of 2 large lemons; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 teaspoon lemon extract (optional, for extra lemon flavor); 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice; Zest of 1 lemon (optional)

Isabella

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A moist and zesty Italian Lemon Pound Cake with a bright citrus flavor and a tender crumb, topped with a luscious lemon glaze. This cake is perfect for brunch, tea time, or dessert, bringing a touch of elegance to any occasion.

Why You’ll Love This Recipe

I love this Italian Lemon Pound Cake for its bright and refreshing citrus flavor. The cake has a soft, moist crumb thanks to the sour cream, and the glaze adds a delightful tangy sweetness. It’s a versatile treat—just as fitting for a fancy gathering as it is for a casual afternoon snack. Plus, it’s easy to make and stores well, so I can enjoy it over several days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream, room temperature

Zest of 2 large lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon extract (optional, for extra lemon flavor)

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Zest of 1 lemon (optional)

Directions

Preheat the Oven and Prepare the Pan:
Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.

Cream Butter and Sugar:
In a large bowl, cream the softened butter and sugar until light and fluffy, about 5 minutes.

Add Eggs:
Add the eggs one at a time, beating well after each addition.

Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Alternate Dry Ingredients and Sour Cream:
Gradually add the flour mixture to the butter mixture, alternating with sour cream. Start and finish with the dry ingredients.

Add Lemon Zest, Juice, and Extracts:
Gently fold in the lemon zest, lemon juice, vanilla extract, and optional lemon extract until fully incorporated.

Bake the Cake:
Pour the batter evenly into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk powdered sugar with lemon juice until smooth and pourable. Stir in lemon zest if desired.

Glaze the Cake:
Drizzle the glaze over the cooled cake and let it set before slicing.

Servings and Timing

Prep Time: 20 minutes

Bake Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Servings: 12-14 slices

Calories: Approximately 320 kcal per serving

Variations

Citrus Blend: Use a mix of lemon, lime, or orange zest for a more complex citrus flavor.

Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend.

Berry Addition: Fold in fresh or frozen blueberries into the batter for a lemon-blueberry twist.

Extra Glaze: Double the glaze recipe if you like a thicker coating.

Storage/Reheating

Room Temperature: Store the cake in an airtight container for up to 3 days.

Refrigeration: Extend freshness by storing it in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Freezing: Wrap slices individually in plastic wrap and store in an airtight container for up to 3 months. Thaw overnight in the fridge or at room temperature.

Related Recipes:

Strawberry Bliss Pound Cake

FAQs

How do I prevent the cake from sticking to the pan?

I grease the pan thoroughly with butter or nonstick spray and dust it with flour, ensuring every crevice is covered.

Can I use Greek yogurt instead of sour cream?

Yes, I can substitute sour cream with full-fat Greek yogurt for a similar result.

How do I know when the cake is done baking?

I test the cake by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Can I make this cake without a bundt pan?

Yes, I can use a loaf pan or two smaller pans, but I adjust the baking time accordingly.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I can use bottled juice in a pinch.

Conclusion

This Italian Lemon Pound Cake is a delightful treat that brings a burst of citrus brightness to any occasion. With its tender crumb and tangy glaze, it’s a recipe I return to time and again. Whether for brunch, dessert, or an afternoon indulgence, this cake never fails to impress. Give it a try and savor the simple yet exquisite flavors.

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