Quick Italian Lemon Pound Cake Recipe That Wows Every Time

Tucked away in my grandmother’s cherished cookbook, this italian lemon pound cake whispers memories of sunny afternoons in naples.

Fragrant zest dances through soft, buttery layers that melt on your tongue.

Delicate crumbs promise a sunshine-infused experience every baker dreams about.

Perfectly balanced sweetness mingles with bright citrus notes that awaken your senses.

Minimal ingredients create magic in a simple mixing bowl.

Surprisingly light yet rich, the cake becomes an instant favorite at gatherings.

Come discover how a few humble ingredients can transport you to southern italy’s vibrant kitchens.

Why Italian Lemon Pound Cake Is So Refreshing

• Simplify Baking Process: This lemon cake recipe breaks down complex steps into manageable tasks, making it accessible for bakers of all skill levels.
• Burst of Citrus Flavor: The combination of lemon zest, juice, and glaze creates a vibrant, tangy taste that transforms an ordinary cake into a refreshing treat.
• Versatile Dessert Delight: Perfect for various occasions from casual family gatherings to elegant afternoon tea parties, this cake brings a touch of sunshine to any table.
• Minimal Ingredient Requirement: Using common pantry staples, this recipe allows home bakers to create a delectable dessert without hunting for exotic ingredients.

Ingredients List For Italian Lemon Pound Cake

• Butter: A rich, creamy ingredient that provides moisture and tender texture to the cake.
• Granulated Sugar: Sweetens the cake and helps create a light, fluffy structure.
• Eggs: Bind the ingredients together and contribute to the cake's rise and richness.
• Sour Cream: Adds moisture and creates a tangy, tender crumb.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.

• Lemon Zest, Lemon Juice: Provide bright, fresh citrus flavor and aromatic essence to the cake.

• All-Purpose Flour, Baking Powder, Salt: Create the cake's structure, help it rise, and balance the flavors.

• Powdered Sugar, Milk: Combine to create a smooth, sweet glaze that complements the cake.

• Fresh Lemon Zest, Lemon Slices: Add a decorative and fresh citrusy touch to the finished cake.

How To Prepare Italian Lemon Pound Cake

Step 1: Warm Up The Oven

Crank the oven to 350°F and generously coat a 9-inch loaf pan with butter, making sure every corner gets some love.

Step 2: Create Creamy Base

Whip softened butter and sugar in a big mixing bowl until the mixture transforms into a fluffy, pale yellow cloud. This magic happens in about 3-4 minutes of mixing.

Step 3: Incorporate Eggs

Gently add eggs one by one, mixing thoroughly after each addition to create a silky smooth batter.

Step 4: Blend Moisture Makers

• Sour cream
• Vanilla extract
• Lemon zest

Blend until everything plays nicely together.

Step 5: Prepare Dry Ingredients

Sift flour, baking powder, and salt in a separate bowl. This eliminates pesky lumps and ensures a perfect texture.

Step 6: Combine Wet and Dry

Slowly mix dry ingredients into the wet mixture. Alternate with lemon juice and milk, stirring gently to keep the cake tender and light.

Step 7: Fill The Pan

Pour the batter into the prepared loaf pan. Smooth the top with a spatula to create a perfectly even surface.

Step 8: Bake To Perfection

Slide the pan into the oven and bake for 45-50 minutes. The cake is done when a toothpick comes out clean with just a few crumbs.

Step 9: Cool Down

Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Whip Up The Glaze

Create a silky lemon glaze by whisking powdered sugar with lemon juice until it reaches a smooth, drizzle-friendly consistency.

Step 11: Dress The Cake

Once the cake is completely cool, drizzle the glaze over the top, letting it beautifully cascade down the sides.

Step 12: Add Final Touches

Sprinkle some fresh lemon zest and add lemon slices for a gorgeous finishing look.

Step 13: Set and Serve

Allow the glaze to set for 15-20 minutes, then slice and enjoy your magnificent lemon cake!

Tips For Baking Italian Lemon Pound Cake

• Grease Smartly: Use softened butter and thoroughly coat every inch of the pan to prevent the delicate cake from sticking and ensure easy removal.
• Mix Methodically: Cream butter and sugar until light and fluffy, which creates a smooth base and helps incorporate air for a tender cake texture.
• Alternate Ingredients Carefully: When adding dry and wet ingredients, alternate slowly and mix just until combined to maintain the cake's delicate crumb and prevent overmixing.
• Check Doneness Precisely: Insert a toothpick into the cake's center; it should come out with minimal crumbs, indicating perfect baking without dryness.
• Glaze Gracefully: Allow the cake to cool completely before drizzling the lemon glaze, ensuring it sets beautifully and doesn't become runny or absorb into the cake.

Italian Lemon Pound Cake Variations To Try

• Gluten-Free Lemon Cake: Replace wheat flour with almond or coconut flour, ensuring a lighter, nutty alternative for those avoiding gluten.
• Dairy-Free Adaptation: Swap butter with coconut oil, use dairy-free milk, and replace sour cream with coconut yogurt for a plant-based version.
• Olive Oil Lemon Cake: Substitute butter with extra virgin olive oil, adding a Mediterranean touch and creating a more moist, tender crumb.
• Reduced Sugar Option: Use stevia or monk fruit sweetener instead of granulated sugar, cutting down on calories while maintaining sweet flavor.

What Pairs Well With Italian Lemon Pound Cake

• Elevate Lemon Cake Enjoyment: Perfect Pairings
• Brew Refreshing Tea Companion: Opt for light, citrusy herbal teas like chamomile or Earl Grey that complement the cake's bright lemon flavor without overwhelming its delicate sweetness.
• Craft Creamy Beverage Match: Serve alongside cold vanilla bean latte or chilled cream-based cocktail to balance the cake's tangy notes and provide a smooth, luxurious counterpoint.
• Select Fruit-Forward Accent: Plate with fresh berries like raspberries or strawberries that echo the cake's citrus profile and add a vibrant, juicy contrast to each rich, tender bite.
• Design Whipped Cream Topping: Dollop lightly sweetened whipped cream alongside each slice, creating a cool, silky enhancement that softens the cake's zesty lemon intensity.

Best Way To Store Italian Lemon Pound Cake

• Seal cake tightly in a container with a lid, keeping it fresh for up to 4 days in the refrigerator. Wrap in plastic wrap first to prevent drying out.
• Place completely cooled cake in a freezer-safe container or wrap securely with plastic wrap and aluminum foil. Store frozen for 2-3 months without losing flavor or texture.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Prevents thawing entire cake when craving a small piece.
• Thaw refrigerated cake at room temperature for 30 minutes.

Common Questions About Italian Lemon Pound Cake

• How do I prevent my cake from becoming dry?

Use room temperature ingredients, avoid overmixing the batter, and carefully measure flour to ensure a moist texture. Check the cake’s doneness early to prevent overbaking.

• Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works perfectly as a substitute. It provides similar moisture and tanginess to the cake, maintaining the original recipe’s rich flavor profile.

• What's the purpose of adding lemon zest?

Lemon zest intensifies the citrus flavor, adding bright, aromatic notes to the cake. It provides a more concentrated lemon taste compared to just using juice.

• Why should I sift dry ingredients?

Sifting eliminates lumps, aerates the flour, and ensures even distribution of baking powder and salt throughout the cake, resulting in a more consistent and lighter texture.

Italian Lemon Pound Cake Recipe

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4.8 from 30 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Creamy Italian lemon pound cake delivers a zesty Mediterranean escape with its delicate crumb and bright citrus notes. Rich butter and fresh lemon zest combine in this classic dessert that promises pure indulgence with each sublime slice.

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Ingredients

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Cake Base:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 2 tbsp lemon zest
• 1 tsp vanilla extract

Liquid Ingredients:

• 1/4 cup fresh lemon juice
• 2 tbsp milk
• 1 tsp baking powder
• 1/2 tsp salt

Glaze and Topping:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest
• Optional: fresh lemon slices for garnish

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
2. Cream softened butter and granulated sugar in a large mixing bowl until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
3. Incorporate eggs one at a time, mixing thoroughly after each addition to create a smooth, homogeneous batter.
4. Fold in sour cream, vanilla extract, and lemon zest, gently blending until ingredients are evenly distributed.
5. In a separate bowl, sift together flour, baking powder, and salt to eliminate potential lumps and ensure even mixing.
6. Gradually add dry ingredients to the wet mixture, alternating with lemon juice and milk, stirring until just combined to maintain a tender cake texture.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
9. Remove from oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
10. While the cake cools, prepare the glaze by whisking powdered sugar with lemon juice until achieving a smooth, pourable consistency.
11. Once the cake has completely cooled, drizzle the lemon glaze over the top, allowing it to naturally cascade down the sides.
12. Optionally, garnish with fresh lemon zest and lemon slices for an elegant presentation.
13. Let the glaze set for 15-20 minutes before slicing and serving the cake.

Notes

• Softened butter ensures smooth creaming and prevents lumpy batter texture.
• Room temperature eggs blend more evenly, creating a consistent cake structure.
• Avoid overmixing batter after adding flour to maintain the cake’s delicate crumb.
• Sifting dry ingredients prevents clumping and distributes leavening agents uniformly.
• Use fresh lemon zest for maximum citrusy flavor and aromatic intensity.
• Test cake doneness by inserting a toothpick near the center – minimal crumbs indicate perfect baking.
• Allow cake to cool completely before glazing to prevent runny, absorbed icing.
• Store cake at room temperature in an airtight container for maximum moisture retention.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 32 g
• Sodium: 140 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 100 mg