Health

Italian Lemon Pound Cake

admin 3 min read

Italian Lemon Pound Cake Recipe

Bring a taste of Italy to your kitchen with this Italian Lemon Pound Cake—rich, buttery, and packed with fresh lemon zest and juice. Finished with a smooth lemon glaze, it’s the kind of sunny dessert that works just as well for brunch as it does with an afternoon coffee or tea.

Italian Lemon Pound Cake
  • Prep Time: 20 minutes
  • Bake Time: 50–55 minutes
  • Total Time: About 1 hour 15 minutes
  • Yield: 10–12 slices

Ingredients

For the Lemon Pound Cake

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup whole milk
  • Zest of 2 lemons
  • Juice of 2 lemons (about 1/4 cup)
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the Lemon Glaze

  • 1 1/2 cups powdered sugar
  • 3–4 tbsp fresh lemon juice (add gradually for the consistency you want)
  • Zest of 1 lemon (optional, for garnish)

Step-by-Step Instructions

  1. Preheat and prep the pan
    Heat the oven to 350°F (175°C). Grease and flour a standard Bundt pan or loaf pan, or line with parchment paper.

  2. Cream butter and sugar
    In a large mixing bowl, beat the softened butter and sugar until pale, light, and fluffy (about 2–3 minutes).

  3. Add eggs, then lemon
    Mix in the eggs one at a time, making sure each is fully blended before adding the next. Stir in the lemon zest and lemon juice.

  4. Mix in sour cream and milk
    Add the sour cream and milk, stirring until the batter looks smooth and cohesive.

  5. Combine dry ingredients and finish the batter
    In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture gradually, mixing just until combined.

  6. Bake
    Pour the batter into the prepared pan and level the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool completely
    Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool fully.

  8. Make the glaze and finish
    Whisk powdered sugar with lemon juice until silky. Drizzle over the cooled cake and top with extra lemon zest if you like.

Why You’ll Love This Italian Lemon Pound Cake

  • Fresh lemon flavor: bright, sweet-tart, and fragrant
  • Moist, tender crumb: sour cream and butter keep every slice soft
  • Simple but elegant: a great make-ahead dessert for gatherings or holidays

Serving Suggestions

  • Pair a slice with espresso, coffee, or black tea for an easy afternoon treat.
  • Serve with fresh berries for a light dessert.
  • Add it to a brunch spread alongside yogurt, fruit, and pastries.

Share the Joy

Save this lemon pound cake recipe for your next get-together, and share it with anyone who loves lemon desserts. Have you tried an Italian-style pound cake before? Share your thoughts in the comments!