If there’s one dessert that has the power to completely brighten my mood, it’s this Italian Lemon Pound Cake. Imagine a dense, buttery crumb infused with fresh lemon juice and zest, all finished with a sweet-tart citrus glaze that sparkles in the sunlight. Every slice delivers the perfect blend of rich comfort and lively, sunny flavor, making it just as fitting for a special event as for a treat with your afternoon coffee. If you love classic pound cake with a twist of Italian flair, this recipe is sure to win your heart (and taste buds) time and time again.

Italian Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of everyday ingredients come together to create something so vibrant and luscious. Each component in this Italian Lemon Pound Cake is essential—whether it’s the zingy freshness from the lemons or the creamy richness of butter—to achieve the signature taste, texture, and beautiful golden color.

Unsalted Butter: Gives the cake its classic richness and a perfectly tender crumb.
Granulated Sugar: Sweetens the batter and helps create that beloved pound cake crust.
Large Eggs: Add structure and moistness, helping the cake rise and set beautifully.
Sour Cream: Makes the crumb extra soft while lending just a hint of tang. (Greek yogurt also works wonders!)
Whole Milk: Balances the batter for an ultra-moist, velvety texture.
Fresh Lemon Juice: Brings brightness and unmistakable citrus flavor to every bite.
Lemon Zest: Packs the cake with fragrant oils, intensifying the lemon aroma.
Vanilla Extract: Introduces a warm undertone that rounds out the lemon notes.
All-Purpose Flour: Provides the sturdy framework a pound cake needs, but still stays soft.
Baking Soda: Helps the cake rise ever-so-slightly for a lighter feel.
Salt: Enhances every other flavor—don’t skip it!
Powdered Sugar (for the glaze): Creates a dreamy, smooth glaze to crown your cake.
Lemon Juice (for the glaze): Doubles down on the citrus and ensures the drizzle is bright, not overly sweet.
Lemon Zest (for the glaze): Adds little flecks of color and an extra punch of flavor on top.

How to Make Italian Lemon Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (160°C). Generously grease and flour a 10-inch bundt pan or loaf pan—this step guarantees your Italian Lemon Pound Cake will release easily and show off all those beautiful ridges.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together softened butter and granulated sugar until the mixture becomes pale and fluffy, about 3–4 minutes. This step incorporates air, promising a pound cake with that irresistible, delicate crumb.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. Patience here pays off, giving your cake structure and ensuring every bite is rich and tender.

Step 4: Mix Wet Ingredients

In a separate bowl, combine the sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract. Stir gently—this little citrus-forward mixture is the secret to the cake’s fresh and tangy personality.

Step 5: Combine Dry Ingredients

Using another bowl, whisk together the flour, baking soda, and salt. This keeps the leavening and seasoning evenly distributed, helping you avoid any unwanted pockets of baking soda in your Italian Lemon Pound Cake.

Step 6: Bring Batter Together

Add the dry ingredients to the butter mixture in three additions, alternating with the liquid mixture—begin and end with the flour. Mix just until smooth and everything’s incorporated. Don’t overmix; you want the crumb to stay tender and melt-in-your-mouth.

Step 7: Bake

Pour the luscious batter into your prepared pan and gently smooth the surface. Bake for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean or with just a few moist crumbs. The kitchen will smell like dreams! Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack and let it cool completely.

Step 8: Glaze to Finish

While your cake cools, whisk together the powdered sugar, lemon juice, and lemon zest until you have a silky, spoonable glaze. Drizzle it generously over the cooled cake, letting it cascade down the sides for maximum beauty and taste.

How to Serve Italian Lemon Pound Cake

Garnishes

A generous drizzle of the lemon glaze is the classic touch, but you can take it up a notch with a sprinkle of extra lemon zest, a dusting of powdered sugar, or delicate curls of candied lemon peel. A handful of fresh raspberries or blueberries scattered around the base adds gorgeous color and a juicy contrast to the Italian Lemon Pound Cake.

Side Dishes

Serve thick slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato for an ultra-luxurious finish. If you’re enjoying it with brunch, pair it with strong espresso, herbal tea, or even a glass of limoncello for a little taste of Italy at home.

Creative Ways to Present

Try stacking layered cubes with dollops of mascarpone for a deconstructed tiramisu vibe, or slice the Italian Lemon Pound Cake thin and use it as the foundation for a festive summer parfait layered with berries and cream. For parties, cut into small diamonds and serve with cocktail picks for an easy, elegant treat.

Make Ahead and Storage

Storing Leftovers

Keep your Italian Lemon Pound Cake wonderfully fresh by storing it in an airtight container at room temperature for up to three days. To prevent it from drying out, tuck a piece of wax paper or parchment over the cut surfaces before closing the lid.

Freezing

This cake freezes beautifully! Once completely cooled and unglazed, wrap it tightly in a double layer of plastic wrap and foil, then freeze for up to three months. Thaw overnight at room temperature and add the glaze just before serving for maximum zing.

Reheating

If you love a warm slice, gently microwave individual pieces for about 10 seconds, or warm in a 300°F oven for 8-10 minutes. The lemon flavor seems to bloom right out of the cake when it’s just slightly warmed—your kitchen will smell heavenly all over again.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for Italian Lemon Pound Cake because it delivers unbeatable brightness and depth. If needed, you can use bottled, but the flavor won’t be quite as vibrant or aromatic.

What’s the difference between pound cake and regular cake?

Pound cakes are denser, with a tight crumb and rich, buttery flavor—ideal for soaking up glazes and toppings. The Italian Lemon Pound Cake takes that classic ratio and enlivens it with citrus for extra flair.

Do I need a bundt pan?

A bundt pan gives you that lovely decorative shape and lots of crispy edges, but a standard loaf pan works perfectly well for Italian Lemon Pound Cake. Just keep an eye on the bake time, as it may vary slightly depending on your pan.

Can I make this cake gluten-free?

Yes, simply substitute a good-quality 1:1 gluten-free baking flour blend for the regular flour. The texture of the Italian Lemon Pound Cake may be slightly more delicate, but the flavor will still shine.

How do I know when my pound cake is done?

Insert a toothpick or skewer into the thickest part of the cake—it should come out clean or with just a few moist crumbs. The cake should also spring back lightly when pressed and pull away from the sides of the pan.

Final Thoughts

I can’t wait for you to make this Italian Lemon Pound Cake and see how it brightens your kitchen (and your day). It’s an uplifting, beautiful dessert that you’ll want to share with every guest—or maybe keep all to yourself. Gather your lemons and enjoy a slice of sunshine!

Italian Lemon Pound Cake Recipe

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4.5 from 15 reviews

Author: Emma
Total Time: 1 hour 25 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Italian Lemon Pound Cake, a perfect balance of zesty lemon and sweet cake. The moist texture and tangy glaze make it a standout dessert for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/3 cup sour cream
1/3 cup whole milk
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze:

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

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Instructions

Preheat Oven: Preheat oven to 325°F (160°C) and prepare pan.
Cream Butter and Sugar: Cream butter and sugar until fluffy.
Add Eggs: Beat in eggs one at a time.
Mix Wet Ingredients: Combine sour cream, milk, lemon juice, zest, and vanilla.
Combine Dry Ingredients: Whisk flour, baking soda, and salt.
Combine Mixtures: Alternate adding dry and wet mixtures to butter mixture.
Bake: Pour batter into pan and bake for 60-70 minutes.
Cool and Glaze: Cool cake, then drizzle with glaze.