Italian Lemon Pound Cake Recipe

The Italian Lemon Pound Cake Recipe is a glorious celebration of bright, zesty lemon flavor wrapped in a tender, buttery crumb that melts in your mouth. This cake is a perfect blend of classic pound cake richness and fresh citrus zing, making it an irresistible treat for any occasion. Whether you’re baking for a cozy family gathering or looking to impress guests with a simple yet stunning dessert, this recipe delivers every time with its moist texture and vibrant taste. Prepare for a delightful baking journey where each bite brings sunshine and joy!

Ingredients You’ll Need

Gathering your ingredients is the first step to creating a delicious Italian Lemon Pound Cake Recipe. Each component is simple yet essential, contributing to the cake’s moist texture, lemony aroma, and subtle sweetness.

• 1 cup unsalted butter, softened: Provides a rich and creamy base that keeps the cake moist and tender.
• 2 cups granulated sugar: Adds sweetness and helps aerate the batter for a light texture.
• 4 large eggs, at room temperature: Bind the ingredients together and contribute to the cake’s structure.
• 3 cups all-purpose flour: The foundation that gives the pound cake its classic density and crumb.
• 1/2 teaspoon baking powder: Helps the cake rise gently for a perfect crumb.
• 1/4 teaspoon baking soda: Works alongside baking powder to keep the crumb tender and light.
• 1/2 teaspoon salt: Balances the sweetness and enhances the lemon flavor.
• 1 cup sour cream, room temperature: Adds moisture and a slight tanginess that complements the lemon.
• Zest of 2 large lemons: Infuses bright citrus oils that burst with fresh lemon aroma.
• 1/4 cup fresh lemon juice: Provides natural lemon flavor and a tangy punch.
• 1 teaspoon vanilla extract: Adds depth of flavor and a hint of warmth.
• 1 teaspoon lemon extract (optional): For those who want an extra lemony kick.
• 1 cup powdered sugar: Used in the glaze to add sweetness and a smooth finish.
• 2-3 tablespoons fresh lemon juice: Combined with powdered sugar to make a zesty glaze.
• Zest of 1 lemon (optional): Adds decorative sparkle and enhances the glaze’s lemon flavor.

How to Make Italian Lemon Pound Cake Recipe

Step 1: Preheat and Prepare Pan

Start by heating your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan carefully—this step ensures your cake releases smoothly after baking, maintaining its beautiful shape.

Step 2: Cream Butter and Sugar

Beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This takes about 5 minutes and is critical for incorporating air that gives the pound cake its tender crumb.

Step 3: Add Eggs

Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. This gradual process keeps the batter smooth and prevents it from breaking.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining the dry ingredients beforehand promotes even distribution throughout the cake batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter and egg mixture, alternating with the sour cream. Begin and end with the flour mixture. This careful folding ensures a moist, tender texture without overmixing.

Step 6: Add Lemon Flavoring

Fold in the zest of 2 lemons, fresh lemon juice, vanilla extract, and the optional lemon extract. This step infuses the batter with a deliciously fresh citrus flavor that defines the Italian Lemon Pound Cake Recipe.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 1 hour and 15-25 minutes, or until a toothpick inserted in the middle comes out clean. Baking times may vary slightly, so keep an eye on your delicious creation.

Step 8: Cool

Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert it onto a wire rack to cool completely before glazing. This helps the cake set perfectly and prepares it for the finishing touch.

Step 9: Prepare the Glaze

Mix the powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Stir in the optional lemon zest for extra texture and zing. This glaze adds a delightful shiny, sweet-tart coating.

Step 10: Glaze the Cake

Drizzle the lemon glaze evenly over the cooled cake, letting it drip down the sides. Allow the glaze to set before slicing so every piece is perfectly coated in that irresistible lemony sweetness.

How to Serve Italian Lemon Pound Cake Recipe

Garnishes

Fresh lemon slices, thinly sliced candied lemon peel, or a sprinkle of finely chopped pistachios make great toppings. They add texture and a splash of color, elevating the cake’s presentation and flavor.

Side Dishes

This cake pairs beautifully with a scoop of light vanilla ice cream, a dollop of fresh whipped cream, or a vibrant mixed berry compote. These sides balance the cake’s rich buttery texture with freshness and creaminess.

Creative Ways to Present

Try serving slices of the Italian Lemon Pound Cake Recipe as finger food at brunch on a beautiful platter with edible flowers for a charming touch. You can also cut it into mini squares and serve with a drizzle of limoncello for adult gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Proper storage keeps your Italian Lemon Pound Cake Recipe moist and flavorful.

Freezing

You can freeze the unfrosted cake for up to 3 months. Wrap it in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before adding the glaze and serving.

Reheating

If you prefer serving the cake slightly warm, gently heat slices in the microwave for 10-15 seconds. This softens the crumb and intensifies the lemony aroma, making it even more inviting.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract adds a concentrated lemon flavor, fresh lemon juice gives a natural brightness and acidity that really makes this Italian Lemon Pound Cake Recipe pop. Using both creates the best balance.

What pan works best for this pound cake?

A 10-inch bundt or tube pan is ideal because its shape encourages even baking and presents the cake beautifully, showcasing its golden crust and inviting lemon glaze.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your pound cake is perfectly baked and ready to cool.

Can I substitute sour cream with yogurt?

Yes, plain full-fat yogurt is a fine substitute and will still keep the cake moist and slightly tangy, but sour cream tends to add a richer texture for this recipe.

Is this cake suitable for freezing with glaze on?

It’s best to freeze the cake before glazing to avoid a messy glaze after thawing. You can glaze it fresh after thawing for that perfect finish.

Final Thoughts

Once you try this Italian Lemon Pound Cake Recipe, it will quickly become a beloved staple in your baking repertoire. Its tender crumb, luscious lemon flavor, and stunning glaze bring joy to any table. So grab your lemons, preheat your oven, and treat yourself and your loved ones to a slice of sunshine!

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