There’s something absolutely magical about an Italian Lemon Pound Cake. Each bite is the perfect balance of rich, buttery crumb and bright, sunny citrus. The fresh lemon juice and zest infuse every slice with a refreshing zing, while the tender, moist texture makes you want to linger over your coffee or tea just a little bit longer. Whether you’re hosting a family brunch or searching for a show-stopping dessert, this classic treat is a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of Italian Lemon Pound Cake lies in its simple, high-quality ingredients. Every component plays a key role, from the richness of butter to the lively pop of lemon zest. Gather these essentials, and you’re well on your way to creating a cake that’s as vibrant as it is delicious.
- Unsalted butter (1 cup, softened): Gives the cake its signature rich and tender crumb, so be sure to use room temperature butter for the best texture.
- Granulated sugar (2 1/2 cups): Sweetens the cake and helps create that golden exterior.
- Large eggs (4, room temperature): Bind everything together and add essential moisture for a luscious bite.
- Sour cream (1/3 cup): Adds tang and keeps the cake super moist, enhancing the lemon flavor.
- Whole milk (1/2 cup): Ensures a soft, velvety texture and helps all the ingredients combine smoothly.
- Freshly squeezed lemon juice (1/4 cup): The star ingredient for that bright, zesty flavor.
- Lemon zest (1 tablespoon): Intensifies the citrus aroma and gives the cake its unmistakable Italian character.
- Vanilla extract (2 teaspoons): Adds a warm, sweet undertone that balances the tartness of the lemon.
- All-purpose flour (3 cups): Provides structure and ensures a perfect pound cake crumb.
- Baking soda (1/2 teaspoon): Helps the cake rise just enough for a light, tender bite.
- Salt (1/2 teaspoon): Enhances all the flavors and keeps the sweetness in check.
How to Make Italian Lemon Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Grease a 10-cup Bundt pan or a large loaf pan thoroughly, making sure to get every nook and cranny—this will help your Italian Lemon Pound Cake release effortlessly after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 4 to 5 minutes. This step is crucial for incorporating air and creating that classic, tender pound cake texture.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. This allows the eggs to emulsify into the batter, ensuring a smooth and cohesive mixture.
Step 4: Incorporate the Dairy and Citrus
Mix in the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract. You’ll instantly smell the bright, fragrant aroma of lemon—this is what sets Italian Lemon Pound Cake apart from the rest!
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution and helps avoid clumps in your final batter.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix—this keeps your cake tender and delicate.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the irresistible scent of citrus and butter!
Step 8: Cool and Release
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. Patience pays off here, as the flavors deepen as it rests.
How to Serve Italian Lemon Pound Cake
Garnishes
A simple dusting of powdered sugar always looks beautiful, but for extra lemony flair, drizzle on a quick lemon glaze made from powdered sugar and lemon juice. Add a few thin lemon slices or a sprinkle of additional zest for a truly stunning finish.
Side Dishes
Serve a slice of Italian Lemon Pound Cake alongside fresh berries, a dollop of whipped cream, or a scoop of vanilla gelato. The tartness of the berries or the creaminess of gelato pairs wonderfully with the cake’s citrus notes.
Creative Ways to Present
For special occasions, cut the cake into cubes and layer with lemon curd and whipped cream for a trifle. Or, serve individual slices with a sprig of mint and a drizzle of honey for an elegant afternoon tea treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Italian Lemon Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually deepen and improve as it sits, making those next-day slices even more delicious.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Reheating
If you prefer your Italian Lemon Pound Cake slightly warm, just pop a slice in the microwave for 10 to 15 seconds. It revives the buttery aroma and makes the cake taste freshly baked.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is highly recommended for the best flavor. Bottled lemon juice can taste flat or overly acidic, while fresh juice gives the cake its signature brightness.
Can I make this Italian Lemon Pound Cake gluten-free?
You can substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Just know that the texture may be slightly different, but you’ll still get a lovely, lemony cake.
What’s the best way to zest a lemon?
Use a microplane or fine grater to gently remove only the yellow part of the skin, avoiding the bitter white pith underneath. This ensures your cake has pure, aromatic lemon flavor.
Can I add poppy seeds to the batter?
Absolutely! Stir in 2 tablespoons of poppy seeds to the finished batter for a delightful crunch and a classic pairing with lemon.
Do I need to use a Bundt pan?
A Bundt pan gives a beautiful, classic look, but a large loaf pan works just as well. Just check for doneness with a toothpick, as baking times can vary slightly.
Final Thoughts
If you’re craving a dessert that’s equal parts comfort and elegance, you simply must try Italian Lemon Pound Cake. It’s a true celebration of citrus and tradition, and once you taste it, you’ll want it at every gathering. Happy baking!
Print
Italian Lemon Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A moist and flavorful Italian Lemon Pound Cake infused with fresh lemon juice and zest, perfect for a citrusy dessert. This classic pound cake combines a tender crumb with rich buttery notes and a refreshing lemon twist, ideal for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup sour cream
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 10-cup Bundt pan or loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 4–5 minutes, which helps incorporate air for a lighter texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate and maintain emulsion.
- Mix Wet Ingredients: Stir in the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract until all ingredients are well combined, infusing the batter with fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing which can lead to a tough cake.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before serving or glazing.
Notes
- For extra lemon flavor, drizzle with a lemon glaze made of powdered sugar and lemon juice once the cake is cool.
- The cake tastes even better the next day after the flavors have fully developed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
