If you are on the hunt for a dessert that feels like a sunny afternoon in Italy wrapped up in a slice, the Italian Lemon Pound Cake Recipe is exactly what you need. This cake is a beautiful blend of tender crumb and bright, zesty lemon flavor that hits just the right balance between sweet and tangy. With its moist texture and aromatic lemon notes, it has become one of my absolute favorite treats to bake and share with friends and family. Whether it’s for a casual tea time or a special occasion, this cake is sure to impress and delight everyone at the table.
Ingredients You’ll Need
Creating this Italian Lemon Pound Cake Recipe is surprisingly simple thanks to a handful of wholesome ingredients that play together beautifully to build flavor, texture, and that iconic lemon aroma. Each component has a purpose, from the creamy butter that creates a soft base to the fresh lemon zest that infuses the cake with that tantalizing citrus zing.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb.
- 1½ cups granulated sugar: Sweetens the cake perfectly without overpowering the lemon.
- 4 large eggs: Help bind the ingredients and contribute to a moist texture.
- 1 tablespoon lemon zest: Adds vibrant, fresh lemon flavor that’s essential in this cake.
- ¼ cup fresh lemon juice: Gives brightness and a natural tang.
- 1 teaspoon vanilla extract: Balances the citrus with warm undertones.
- 1 teaspoon lemon extract (optional): Boosts lemon intensity for those who want an extra punch.
- 1¾ cups all-purpose flour: Creates structure without heaviness.
- ½ teaspoon baking powder: Helps the cake rise for a light texture.
- ¼ teaspoon baking soda: Provides subtle lift and helps with browning.
- ¼ teaspoon salt: Enhances overall flavor and cuts sweetness slightly.
- ½ cup sour cream: Adds moisture and slight tang, making the cake delectably rich.
- Powdered sugar for dusting or optional lemon glaze: A delicate finish that adds sweetness and flair.
- Lemon glaze ingredients (1 cup powdered sugar + 1–2 tablespoons lemon juice): Perfect for a glossy, zesty topping.
How to Make Italian Lemon Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (163°C). This moderate temperature ensures the cake cooks evenly without drying out. Grease a 9×5-inch loaf pan thoroughly to prevent sticking, allowing your pound cake to release beautifully when it’s done.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, which helps the cake to rise and gives it a soft texture.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time while beating well after each addition. This ensures the batter remains smooth and emulsified. Next, mix in the lemon zest, fresh lemon juice, vanilla extract, and optional lemon extract to infuse the batter with that signature citrusy aroma and depth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients before adding them prevents clumps and ensures even distribution throughout the batter.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined each time. Over-mixing can lead to a tougher cake, so be gentle and patient at this stage.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The aroma of baking lemon will start filling your kitchen, signaling that the cake is almost ready.
Step 7: Cool and Finish
Let the cake cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Once cooled, dust with powdered sugar for a simple finish or drizzle with the optional lemon glaze for an elegant and extra tangy touch that looks as amazing as it tastes.
How to Serve Italian Lemon Pound Cake Recipe
Garnishes
Simple is often best when garnishing this cake. A light dusting of powdered sugar adds just the right dash of sweetness and visual appeal. For a brighter presentation, drizzle a glossy lemon glaze that will complement the cake’s moistness and add a citrus sparkle. Fresh lemon slices or edible flowers can also turn the cake into a showstopper for any occasion.
Side Dishes
This lemon pound cake pairs wonderfully with a variety of sides. A dollop of whipped cream or a scoop of vanilla gelato enhances its richness. Fresh berries like raspberries or blueberries add a juicy burst of flavor, and a cup of strong coffee or herbal tea is the perfect beverage to accompany the cake’s delicate tang.
Creative Ways to Present
Try cutting the cake into generous slices and layering pieces with mascarpone cheese and lemon curd for a deconstructed dessert plate. You can also create mini versions by baking the batter in muffin tins, then topping each with a sweet glaze and candied lemon zest for a lovely party treat. Serving it with a drizzle of honey and a sprinkle of toasted almonds adds texture and sophistication.
Make Ahead and Storage
Storing Leftovers
Your Italian Lemon Pound Cake Recipe will keep beautifully at room temperature when covered tightly with plastic wrap or stored in an airtight container. It stays fresh for up to 3 days, making it an excellent candidate for making ahead to save time before gatherings.
Freezing
If you want to enjoy this cake later, it freezes wonderfully. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. Freeze for up to three months. When you want to savor a slice, thaw it in the refrigerator overnight for the best texture and flavor.
Reheating
To reheat, bring individual slices to room temperature or warm them gently in a microwave for about 15 seconds. This helps revive the softness and brightens the lemon notes without drying out the cake. Avoid overheating to maintain its delicate crumb.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract adds a strong lemon aroma, fresh lemon juice provides natural acidity and freshness that are key to the cake’s flavor profile. Using both is ideal, but if you must choose, fresh lemon juice will deliver the best results.
Is sour cream necessary in this recipe?
Yes, sour cream adds moisture and a slight tang that balances the sweetness and helps create a tender crumb. You can substitute with Greek yogurt if needed, but avoid skipping it altogether for best texture.
Can this cake be made gluten-free?
To make this Italian Lemon Pound Cake Recipe gluten-free, use a high-quality gluten-free all-purpose flour blend that includes xanthan gum. Expect a slightly different texture, but the flavor will still shine through beautifully.
How can I make the lemon flavor stronger?
Using both fresh lemon zest and lemon extract as the recipe suggests really amplifies the lemon punch. You can also increase the lemon juice slightly or add a bit more zest, but be careful not to add too much juice as it might affect the cake’s structure.
What is the best way to serve leftover cake?
Leftover slices are fantastic with a spread of ricotta cheese and a drizzle of honey or paired with fresh fruit. You can also toast a slice lightly in a skillet to revive its texture and warmth before serving.
Final Thoughts
There is something so comforting and joyful about baking and sharing this Italian Lemon Pound Cake Recipe. Its balance of citrus brightness and tender crumb makes it a timeless favorite that’s simple enough for everyday indulgence yet elegant enough for special occasions. Give it a try and watch how this delightful cake quickly becomes a beloved staple in your recipe collection.
Print
Italian Lemon Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Lemon Pound Cake is a moist, flavorful dessert featuring a tender crumb infused with zesty lemon juice and lemon zest. Perfectly balanced with a touch of vanilla and optional lemon extract, this classic pound cake is baked to golden perfection and finished with a dusting of powdered sugar or a tangy lemon glaze for an extra burst of citrus. Ideal as a delightful treat alongside tea or coffee, this recipe yields a luscious loaf that becomes even more delicious the day after baking.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
For the Topping
- Powdered sugar for dusting
- OR lemon glaze (1 cup powdered sugar + 1–2 tablespoons lemon juice)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender pound cake.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully combine and maintain the batter’s smooth texture.
- Mix in Flavorings: Stir in the lemon zest, fresh lemon juice, vanilla extract, and lemon extract if you are using it, to evenly distribute the citrusy and aromatic flavors throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even leavening and seasoning in the cake.
- Incorporate Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for an even bake and attractive finish.
- Bake the Cake: Place the pan in the preheated oven and bake for 55–65 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked but still moist.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up slightly, then carefully remove it from the pan and cool completely on a wire rack to prevent sogginess.
- Finish and Serve: Just before serving, dust the cooled cake with powdered sugar or drizzle with the lemon glaze to add a beautiful finish and extra lemon flavor.
Notes
- For a more intense lemon flavor, use both fresh lemon juice and lemon extract in the batter.
- This cake tastes even better the next day as the flavors develop and deepen.
- Store the cake at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.
