Irresistibly Zesty Italian Lemon Pound Cake Recipe

Sinking your teeth into a soft, fragrant Italian lemon pound cake that bursts with citrusy brightness.

My grandmother’s secret recipe whispers of sunny Mediterranean mornings and simple kitchen magic.

Each slice carries a delicate balance of sweet and tangy notes that dance across your palate.

The zesty aroma fills your kitchen, promising a delightful treat that feels both comforting and exciting.

Tender crumb and bright lemon flavor create a perfect harmony in this classic dessert.

Baking this cake is like sending a culinary postcard from Italy right to your table.

You’ll want to savor every single bite of this irresistible slice of sunshine.

Why Italian Lemon Pound Cake Feels Light, Bright, And Buttery

• Burst with Zesty Freshness: This Italian lemon pound cake delivers a vibrant citrus punch that awakens your taste buds with bright, tangy lemon flavors perfectly balanced against rich, buttery sweetness.
• Master a Classic Technique: The creaming method used in this recipe creates an incredibly tender, moist cake with a delicate crumb that showcases traditional baking skills in a simple yet elegant way.
• Effortlessly Impressive Dessert: Despite its sophisticated appearance, this cake is surprisingly easy to make, making it an ideal choice for home bakers wanting to create a stunning dessert that looks like it came from a professional bakery.
• Versatile Crowd-Pleaser: Perfect for multiple occasions – from afternoon tea to family gatherings, potlucks, or as a delightful weekend treat that appeals to both kids and adults with its universally loved lemony charm.

What You’ll Use For Italian Lemon Pound Cake

• All-Purpose Flour: Classic base for soft and tender cake texture with good structure.
• Granulated Sugar: Sweet foundation that helps create a light, golden cake.
• Unsalted Butter: Provides rich flavor and contributes to the cake's moisture and tender crumb.
• Eggs: Binding agent that adds structure and helps create a smooth, consistent texture.

• Vanilla Extract: Adds warm, deep background flavor to complement the lemon.
• Lemon Zest, Lemon Juice: Bright, citrusy notes that give the cake its signature Italian-style freshness.
• Baking Powder: Crucial leavening agent that helps the cake rise and become light.
• Salt: Balances and enhances the overall flavor profile.

• Buttermilk: Adds tangy flavor, tender crumb, and helps activate the baking powder for better rise.

• Powdered Sugar: Creates smooth, sweet glaze with perfect drizzling consistency.
• Lemon Juice, Lemon Zest: Bright citrus flavor that complements the cake's base and adds shine.

How To Bake Italian Lemon Pound Cake That’s Soft

Step 1: Warm Up The Oven

Crank the oven to a cozy 325F. Grab a Bundt pan and give it a quick spray with cooking oil, then dust it with a light coating of flour so your cake doesn’t stick.

Step 2: Create Dry Magic

• All-purpose flour
• Baking powder
• Salt

Set this powdery mixture aside for later.

Step 3: Whip Up Butter Clouds

Grab a large bowl and your mixer. Beat softened butter and sugar until they transform into a fluffy, pale cloud. This takes about 3-4 minutes of mixing magic.

Step 4: Introduce Egg Friends

Drop eggs into the butter mixture one at a time. Let each egg get friendly with the batter before adding the next. Splash in vanilla extract, sprinkle lemon zest, and add a squeeze of lemon juice.

Step 5: Blend Wet And Dry Worlds

Slowly fold the flour mixture into the wet ingredients. Pour in buttermilk between flour additions. Mix gently – you want everything combined, not beaten into submission.

Step 6: Bake To Perfection

Pour the silky batter into your prepared pan. Slide it into the oven and bake for 60-70 minutes. Check doneness by poking a toothpick into the center – it should come out clean.

Step 7: Cool Down

Let the cake rest in the pan for 15 minutes. Then carefully flip it onto a wire rack to cool completely.

Step 8: Create Zesty Glaze

• Powdered sugar
• Lemon juice
• Lemon zest

Adjust the thickness by adding more sugar or juice as you like.

Step 9: Finish With A Drizzle

Pour the glaze over the cooled cake, letting it cascade down the sides. Wait 10-15 minutes before slicing to let the glaze set.

Tips For Italian Lemon Pound Cake That Pops With Flavor

• Zest with Precision: Carefully remove only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath for a more refined citrus flavor.
• Room Temperature Magic: Ensure butter, eggs, and buttermilk are at room temperature to create a smoother, more evenly mixed batter that results in a lighter cake texture.
• Avoid Overmixing Trap: Stop mixing as soon as dry ingredients are incorporated to prevent a tough, dense cake – gentle folding keeps the cake tender and soft.
• Glaze Consistency Control: Start with a thick glaze and gradually thin it out with small amounts of lemon juice until it reaches a smooth, drizzle-perfect consistency that clings beautifully to the cake's surface.
• Storage Savvy: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness, allowing it to come to room temperature before serving to restore its delightful texture.

How To Keep Italian Lemon Pound Cake Fresh

• Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 5 days, ensuring it remains moist and fresh.
• Freeze: Wrap the cake tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months without the glaze.
• Thaw: Remove the cake from the freezer and let it sit at room temperature for 2-3 hours before serving. Freshen up the glaze by mixing a new batch just before drizzling.
• Reheat: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F (150C) for 5-7 minutes to restore the cake's soft texture.

Best Matches For Italian Lemon Pound Cake

• Pair with Citrusy Sparkling Wine: Complement the lemon pound cake's bright flavors with a crisp prosecco or champagne, enhancing the cake's zesty lemon notes and providing a refreshing effervescent contrast.
• Serve with Lavender Earl Grey Tea: The subtle floral and bergamot tones of Earl Grey tea beautifully balance the cake's tangy lemon profile, creating a delicate and sophisticated flavor experience.
• Match with Creamy Vanilla Gelato: Add a scoop of smooth vanilla gelato alongside the cake to provide a cool, rich counterpoint to the cake's dense texture and lemony brightness.
• Enjoy with Fresh Berry Compote: Top or serve alongside a light mixed berry compote, which adds a vibrant fruity element that perfectly highlights the cake's citrus undertones.

Zesty Twists On Italian Lemon Pound Cake

• Zesty Orange Pound Cake: Replace lemon zest and juice with fresh orange zest and juice, creating a vibrant citrus alternative that brings sunny Mediterranean flavors to the classic recipe.
• Almond Lemon Pound Cake: Fold in 1/2 cup of finely ground almonds into the batter and sprinkle sliced almonds on top before baking for a nutty, textural enhancement.
• Lavender Lemon Pound Cake: Add 1-2 teaspoons of dried culinary lavender to the dry ingredients for a sophisticated, aromatic twist that complements the bright lemon notes.
• Blueberry Lemon Pound Cake: Gently fold 1 cup of fresh blueberries into the batter just before pouring into the pan, creating bursts of fruity sweetness throughout the cake.

FAQs On Italian Lemon Pound Cake

• What makes this Italian Lemon Pound Cake different from other pound cakes?

This cake stands out with its bright, zesty lemon flavor from fresh lemon zest and juice, giving it a uniquely refreshing taste that’s not overly sweet but perfectly balanced.

• Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor and brightness. Bottled juice can work in a pinch, but it won’t have the same vibrant, authentic taste as freshly squeezed lemons.

• Why do I need to add eggs one at a time when making this cake?

Adding eggs one at a time helps create a smoother, more uniform batter by allowing each egg to fully incorporate before adding the next. This technique ensures a more consistent texture and helps prevent lumps in the cake batter.

• How do I know if I'm overmixing the batter?

Stop mixing as soon as the dry ingredients are just combined. Overmixing can develop too much gluten, resulting in a tough, dense cake instead of the tender, soft texture you want.

Italian Lemon Pound Cake Recipe

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4.6 from 25 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Sunshine-kissed Italian Lemon Pound Cake brings Mediterranean zest to classic dessert traditions. Sweet, tangy slices promise a delightful escape with each heavenly bite you’ll savor.

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Ingredients

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Main Dry Ingredients:

• 2.75 cups (350 g) all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt

Main Wet and Sweet Ingredients:

• 1.5 cups (340 g) unsalted butter, softened
• 2.5 cups (500 g) granulated sugar
• 4 large eggs
• 1 cup (240 milliliters) buttermilk
• 0.25 cup (60 milliliters) fresh lemon juice
• 1 teaspoon vanilla extract

Flavor and Glaze Ingredients:

• 1 tablespoon lemon zest (from 2 lemons)
• 1 cup (120 grams) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra tang)

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Instructions

1. Prepare the cake foundation by preheating the oven to 325F (165C) and thoroughly coating a 10-inch Bundt pan with grease and flour.
2. Combine flour, baking powder, and salt in a medium mixing bowl, whisking until evenly distributed.
3. Using an electric mixer, cream butter and sugar in a large bowl until the mixture becomes pale and airy, approximately 3-4 minutes.
4. Incorporate eggs individually, ensuring thorough blending after each addition, then fold in vanilla extract, lemon zest, and lemon juice.
5. Gradually introduce dry ingredients to the wet mixture, alternating with buttermilk in three stages. Blend gently to maintain a smooth consistency without overmixing.
6. Transfer the batter into the prepared pan, spreading it evenly to ensure uniform baking.
7. Position the pan in the preheated oven and bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges clean.
8. Allow the cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack for complete cooling.
9. Craft the glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl until achieving a silky, smooth texture.
10. Adjust glaze consistency by adding more liquid or sugar as needed.
11. Once the cake has cooled completely, drizzle the lemon glaze generously over the surface.
12. Permit the glaze to set for 10-15 minutes before slicing and serving.

Notes

• Softening butter at room temperature ensures a smoother, more even cake texture without lumps or uneven mixing.
• Zesting lemons directly over the mixing bowl captures maximum essential oils, intensifying the citrusy flavor throughout the cake.
• Using buttermilk creates a tender crumb and adds subtle tanginess that complements the bright lemon notes perfectly.
• Checking the cake’s doneness with a toothpick prevents overbaking, which can result in a dry, dense pound cake texture.

Dietary Adaptations:

• Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version that maintains the cake’s delicate structure.
• Replace butter with dairy-free margarine and use plant-based milk with lemon juice as a buttermilk substitute for a vegan-friendly adaptation.
• Reduce sugar by using monk fruit sweetener or stevia for a lower-carb option that still delivers delightful sweetness.

Baking Pro Tips:

• Rotate the pan halfway through baking to ensure even browning and consistent heat distribution.
• Allow the cake to cool completely before glazing to prevent the lemon glaze from melting and sliding off the surface.
• Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and fresh flavor.

• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 36 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 100 mg