Italian Lemon Pound Cake Recipe

Introduction

Italian Lemon Pound Cake is a bright and buttery treat that combines the classic richness of pound cake with the fresh zestiness of lemon. It’s simple to make and perfect for any occasion when you want a delightful, tangy dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy using a hand mixer or stand mixer.
3. Step 3: Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest and lemon juice until combined.
4. Step 4: Gradually add the flour to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for about 60–70 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
7. Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: Optional: Once cooled, glaze the cake with a simple mixture of powdered sugar and lemon juice for extra tang and sweetness.

Tips & Variations

• For a moist cake, don’t overbake; start checking for doneness around 55 minutes.
• Add a teaspoon of vanilla extract for a subtle aromatic note.
• Swap lemon juice with lime juice for a different citrus twist.
• Garnish with thin lemon slices or candied lemon peel for a beautiful presentation.

Storage

Store the lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat slices gently in a microwave for 10-15 seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is preferred for its vibrant flavor, bottled lemon juice can be used if fresh is unavailable. Just ensure it’s 100% lemon juice without added sugars or additives.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with a few moist crumbs but no wet batter, the cake is done.

Italian Lemon Pound Cake Recipe

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★★★★★

4.9 from 79 reviews

This Italian Lemon Pound Cake is a moist, tender cake bursting with fresh lemon flavor, perfect for any occasion. It combines traditional pound cake richness with a bright citrus twist, finished with an optional tangy lemon glaze for added sweetness and zest.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Glaze (optional):

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the cake.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 4-5 minutes and is essential for a tender crumb.
3. Add Eggs and Lemon: Beat in the eggs one at a time, mixing well after each addition. Add the lemon zest and lemon juice, incorporating them evenly throughout the batter for a refreshing citrus flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
5. Bake the Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake’s edges will start to pull away slightly from the pan.
6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before glazing.
7. Prepare the Glaze (Optional): In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
8. Glaze the Cake: Once the loaf is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for at least 20 minutes before slicing and serving.

Notes

• You can substitute part of the all-purpose flour with almond flour for a slightly nuttier texture.
• Make sure the butter is softened but not melted for best creaming results.
• Using fresh lemon zest and juice will give the best flavor; avoid bottled lemon juice if possible.
• The cake can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
• For an extra moist cake, brush the baked cake with a simple syrup made of equal parts sugar and lemon juice before glazing.

Keywords: Italian lemon pound cake, lemon pound cake recipe, lemon cake, Italian dessert, citrus cake, loaf cake