Here’s a classic Italian Lemon Pound Cake recipe that’s rich, moist, and bursting with fresh lemon flavor. Perfect for dessert or a sweet treat with coffee or tea!
Italian Lemon Pound Cake Recipe
Ingredients:
- For the cake:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup (120g) sour cream or Greek yogurt (for moisture)
- For the lemon glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
- Add eggs and flavorings:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the sour cream or Greek yogurt until the batter is smooth and well combined.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool:
- Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
- Drizzle the glaze over the cooled cake and sprinkle with lemon zest if desired.
- Serve:
- Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This Italian Lemon Pound Cake is a delightful balance of tangy and sweet, with a tender crumb and a refreshing citrus flavor. Enjoy!
