If you’ve been searching for a dessert that perfectly balances bright citrusy notes with that rich, buttery texture, you’re in for a treat with this Italian Lemon Pound Cake Recipe. This cake is a heavenly slice of sunshine, boasting a tender crumb infused with fresh lemon juice and zest, making it both refreshingly tangy and satisfyingly sweet. It’s the kind of dessert that can brighten up any gathering or turn an ordinary afternoon coffee into a memorable moment. Whether you’re an experienced baker or trying your hand at a lemon cake for the first time, this recipe offers a classic Italian twist that’s sure to become your new favorite.
Ingredients You’ll Need
Gathering the right ingredients is key to making this cake sing. Each one plays a vital role, from ensuring a moist crumb to delivering that signature lemony zing and irresistible aroma.
- 1 cup unsalted butter, softened: Provides richness and a tender texture when creamed well with sugar.
- 2 cups granulated sugar: Sweetens the cake evenly and helps achieve a light, fluffy batter.
- 4 large eggs: Bind the ingredients together while lending structure and moisture.
- 1/3 cup sour cream: Adds moisture and subtle tanginess, enhancing the cake’s tenderness.
- 1/2 cup whole milk: Keeps the batter smooth and supports the cake’s soft crumb.
- 1/4 cup fresh lemon juice: Delivers fresh citrus flavor essential to this Italian Lemon Pound Cake Recipe.
- 1 tablespoon lemon zest: Intensifies the lemon aroma without extra liquid.
- 1 teaspoon vanilla extract: Adds depth and balances the tartness with warm sweetness.
- 2 1/2 cups all-purpose flour: Forms the basis of the cake’s structure and crumb.
- 1 teaspoon baking powder: Ensures the cake rises beautifully for a light texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
How to Make Italian Lemon Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating the oven to 325°F, which allows the cake to cook evenly at a moderate temperature so it stays moist. Grease a 9×5-inch loaf pan or bundt pan thoroughly with butter or a non-stick spray to prevent sticking and help the cake release beautifully when done.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, airy, and fluffy. This step is crucial because it traps air in the batter, contributing to a tender and well-risen cake. Don’t rush it – take 3 to 5 minutes for best results.
Step 3: Add the Eggs and Wet Ingredients
Next, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Follow by mixing in the sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract. The sour cream and milk add much-needed moisture, while the lemon juice and zest bring that signature fresh Italian lemon flavor to life.
Step 4: Combine Dry Ingredients and Fold Into Batter
In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening agent evenly. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined. Overmixing here can lead to a dense cake, so fold carefully for a tender crumb.
Step 5: Bake and Cool
Pour the batter into your prepared pan and even out the top with a spatula. Bake in the preheated oven for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
How to Serve Italian Lemon Pound Cake Recipe
Garnishes
Elevate this cake by sprinkling powdered sugar on top or drizzling a simple lemon glaze made by mixing 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice. A few fresh lemon slices or candied lemon peel add beautiful visual appeal and an extra burst of citrus flavor.
Side Dishes
This lemon pound cake pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla gelato for an indulgent treat. A warm cup of tea or a bright citrusy cocktail will also complement the cake’s fresh flavors perfectly.
Creative Ways to Present
Think beyond slices! Use this cake as a base for a layered dessert with lemon curd and mascarpone, or cube it for vibrant trifle parfaits. You can even toast slices lightly and serve alongside creamy ricotta and honey for a sophisticated Italian dessert experience.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully at room temperature when wrapped tightly in plastic wrap or stored in an airtight container for up to 3 days. For longer freshness, refrigerate it, but bring to room temperature before serving to enjoy the best flavor and texture.
Freezing
If you want to make this cake ahead of time, it freezes very well. Wrap slices or the whole loaf securely in plastic wrap and aluminum foil, then place in a freezer bag. It stays fresh for up to 2 months—just thaw overnight in the refrigerator before serving.
Reheating
To bring back that freshly baked warmth, gently warm slices in a microwave for 15 to 20 seconds or toast them lightly in a skillet. This helps revive the tender crumb and melts any glaze, enhancing the cake’s flavors.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract provides flavor, it doesn’t offer the same fresh, vibrant brightness as fresh lemon juice and zest. For the best results with the Italian Lemon Pound Cake Recipe, fresh is recommended to capture that authentic citrus zing.
What type of pan is best for baking this cake?
A 9×5-inch loaf pan works perfectly for this recipe, giving it the classic pound cake shape. A bundt pan is also a lovely option that creates a stunning presentation with the same baking time and temperature.
Can I substitute sour cream with yogurt?
Yes! Plain full-fat yogurt works as a suitable substitute for sour cream, providing similar moisture and a hint of tanginess that complements the lemon flavor beautifully.
How do I prevent the cake from drying out?
Avoid overbaking by checking the cake a few minutes before the bake time ends. Make sure it’s wrapped well when cooled and stored, as air exposure causes drying. Using sour cream helps keep the crumb moist as well.
Is this cake suitable for vegetarian diets?
Absolutely! This Italian Lemon Pound Cake Recipe uses ingredients that are vegetarian-friendly while still delivering incredible flavor and texture.
Final Thoughts
If you’re craving a classic dessert that bursts with sunshine and simple, comforting flavors, give this Italian Lemon Pound Cake Recipe a try. Its luscious, moist crumb and refreshing lemon notes make it a standout for any occasion. I promise it will become a cherished recipe you’ll reach for again and again, bringing joy to your kitchen and smiles to your table.
Print
Italian Lemon Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Lemon Pound Cake is a moist, buttery dessert infused with fresh lemon juice and zest for a bright citrus flavor. Featuring a tender crumb balanced by a hint of tangy sour cream and rich whole milk, it’s perfect for any occasion. The cake is easy to make and bakes to golden perfection, ideal for slicing and serving with tea or coffee.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1/3 cup sour cream
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan or a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, ensuring each egg is fully combined before adding the next. This helps create a smooth batter.
- Mix Wet Ingredients: Stir in the sour cream, whole milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth and uniform in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasonings.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, gently folding or mixing until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes to firm up, then carefully remove it and place on a wire rack to cool completely before slicing and serving.
Notes
- For an extra lemony finish, drizzle a simple lemon glaze made from 1 cup powdered sugar mixed with 2–3 tablespoons fresh lemon juice over the cooled cake.
- This cake keeps well for several days when wrapped tightly with plastic wrap or stored in an airtight container, enhancing the flavors.
- You can substitute sour cream with Greek yogurt if preferred for a similar tang and moisture.
