Italian Lemon Pound Cake – Moist, Zesty & Perfect for Every Occasion
Bright, buttery, and bursting with fresh citrus flavor, this Italian Lemon Pound Cake is the ultimate dessert for lemon lovers. With a dense, velvety crumb and a rich lemon glaze, it strikes the perfect balance between tart and sweet. Inspired by traditional Italian baking, this cake is infused with lemon juice, zest, and a touch of vanilla, making it a standout treat for spring brunches, tea parties, or just a cozy afternoon slice.
Whether you’re looking for a make-ahead dessert, a holiday showstopper, or something fresh and simple, this pound cake has all the charm and flavor you need.
Ingredients
- For the Lemon Pound Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream or plain Greek yogurt
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest optional for extra zing
Instructions
Step 1: Preheat & Prepare Pan
- Preheat oven to 325°F (165°C).
- Grease and flour a 10-inch Bundt pan or line a loaf pan with parchment paper.
Step 2: Cream Butter & Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Mix in vanilla extract, lemon juice, and lemon zest.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add the dry mixture to the wet ingredients in three additions, alternating with sour cream, beginning and ending with the flour mixture.
- Mix until just combined. Do not overmix.
Step 4: Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Glaze
- In a bowl, whisk together powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake.
- Garnish with lemon zest for extra brightness.
Notes
Variations
1. Limoncello Pound Cake
Replace some of the lemon juice with Limoncello liqueur for an extra kick. 2. Lemon Raspberry Pound Cake
Gently fold in 1 cup of fresh raspberries into the batter before baking. 3. Almond Lemon Pound Cake
Add ½ teaspoon almond extract for a Mediterranean twist. 4. Lemon Poppy Seed Pound Cake
Stir in 2 tablespoons of poppy seeds for a bit of texture and nutty flavor. Storage & Reheating
Storage:
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezing:
Wrap cooled, unglazed cake in plastic wrap and foil. Freeze up to 2 months. Thaw at room temp and glaze before serving. Reheating:
Serve at room temp, or warm individual slices in the microwave for 10–15 seconds. 10 Frequently Asked Questions
1. Can I use bottled lemon juice?
Fresh is best for flavor, but bottled can work in a pinch—just add extra zest. 2. Why is my pound cake dry?
Overbaking or not enough fat (butter/sour cream) can dry it out. Be sure to measure carefully and test early. 3. Can I use yogurt instead of sour cream?
Yes! Plain Greek yogurt works great and adds a slight tang. 4. Can I use a hand mixer instead of a stand mixer?
Absolutely. Just be sure to cream the butter and sugar long enough. 5. What pan size is best?
A 10-inch Bundt pan is classic, but two loaf pans or even a 9×13″ will work—adjust bake time accordingly. 6. Can I double the glaze?
Yes, if you love extra glaze, double it and pour in layers as it absorbs. 7. How do I know it’s done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs. 8. Can I turn this into cupcakes?
Yes! Fill muffin tins ¾ full and bake at 350°F for 18–22 minutes. 9. Is this cake overly sweet?
It’s well-balanced—tart lemon and a sweet glaze. Reduce sugar slightly if preferred. 10. Can I skip the glaze?
Yes, but it adds a lot of flavor and moisture. Try dusting with powdered sugar instead. Conclusion
This Italian Lemon Pound Cake is everything you want in a homemade dessert—moist, rich, tangy, and easy to make. It’s perfect for spring and summer, but the comforting texture and citrusy brightness make it a year-round classic. Whether for a holiday, brunch, or just a lemon-lover’s delight, this recipe brings a taste of Italy to your kitchen with minimal effort and maximum flavor. 🍋🇮🇹
1. Limoncello Pound Cake
Replace some of the lemon juice with Limoncello liqueur for an extra kick. 2. Lemon Raspberry Pound Cake
Gently fold in 1 cup of fresh raspberries into the batter before baking. 3. Almond Lemon Pound Cake
Add ½ teaspoon almond extract for a Mediterranean twist. 4. Lemon Poppy Seed Pound Cake
Stir in 2 tablespoons of poppy seeds for a bit of texture and nutty flavor. Storage & Reheating
Storage:
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezing:
Wrap cooled, unglazed cake in plastic wrap and foil. Freeze up to 2 months. Thaw at room temp and glaze before serving. Reheating:
Serve at room temp, or warm individual slices in the microwave for 10–15 seconds. 10 Frequently Asked Questions
1. Can I use bottled lemon juice?
Fresh is best for flavor, but bottled can work in a pinch—just add extra zest. 2. Why is my pound cake dry?
Overbaking or not enough fat (butter/sour cream) can dry it out. Be sure to measure carefully and test early. 3. Can I use yogurt instead of sour cream?
Yes! Plain Greek yogurt works great and adds a slight tang. 4. Can I use a hand mixer instead of a stand mixer?
Absolutely. Just be sure to cream the butter and sugar long enough. 5. What pan size is best?
A 10-inch Bundt pan is classic, but two loaf pans or even a 9×13″ will work—adjust bake time accordingly. 6. Can I double the glaze?
Yes, if you love extra glaze, double it and pour in layers as it absorbs. 7. How do I know it’s done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs. 8. Can I turn this into cupcakes?
Yes! Fill muffin tins ¾ full and bake at 350°F for 18–22 minutes. 9. Is this cake overly sweet?
It’s well-balanced—tart lemon and a sweet glaze. Reduce sugar slightly if preferred. 10. Can I skip the glaze?
Yes, but it adds a lot of flavor and moisture. Try dusting with powdered sugar instead. Conclusion
This Italian Lemon Pound Cake is everything you want in a homemade dessert—moist, rich, tangy, and easy to make. It’s perfect for spring and summer, but the comforting texture and citrusy brightness make it a year-round classic. Whether for a holiday, brunch, or just a lemon-lover’s delight, this recipe brings a taste of Italy to your kitchen with minimal effort and maximum flavor. 🍋🇮🇹
