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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/italian-lemon-pound-cake-recipe/