Italian Lemon Pound Cake

This Italian Lemon Pound Cake is the ultimate lemon dessert—moist, fragrant, and bursting with citrus flavor. With its tender crumb, zesty glaze, and optional extra lemon extract for an intensified taste, this cake is perfect for lemon lovers. Whether you’re serving it as a dessert, snack, or brunch centerpiece, this recipe will quickly become your go-to!

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream, room temperature
• Zest of 2 large lemons
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional, for extra lemon flavor)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• Zest of 1 lemon (optional, for garnish)

Directions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 325°F (160°C) .
2. Grease and flour a 10-inch bundt or tube pan , ensuring all crevices are well coated to prevent sticking. Alternatively, use baking spray with flour.

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, cream together the softened butter and granulated sugar on medium-high speed using a hand mixer or stand mixer. Beat for about 5 minutes , until the mixture is light, fluffy, and pale in color.

Step 3: Add Eggs One at a Time

1. Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This step helps create a smooth batter.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour , baking powder , baking soda , and salt until evenly combined.

Step 5: Add Dry Ingredients and Sour Cream Alternately

1. Gradually add the dry ingredients to the butter mixture in three parts , alternating with the sour cream . Begin and end with the flour mixture. Mix on low speed just until each addition is incorporated. Be careful not to overmix, as this can make the cake dense.

Step 6: Add Lemon Zest, Juice, and Extracts

1. Gently fold in the lemon zest , lemon juice , vanilla extract , and lemon extract (if using) using a spatula. Stir until the ingredients are well distributed and the batter is fragrant and smooth.

Step 7: Bake the Cake

1. Pour the batter into the prepared pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 25 minutes , or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the cake with aluminum foil halfway through baking.

Step 8: Cool the Cake

1. Allow the cake to cool in the pan for 10–15 minutes .
2. Carefully turn the cake out onto a wire rack and let it cool completely before glazing.

Step 9: Prepare the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and 2–3 tablespoons of fresh lemon juice until smooth and pourable. Adjust the amount of lemon juice to achieve your desired consistency.
2. Drizzle the glaze evenly over the cooled cake. For added flair, sprinkle the zest of 1 lemon over the glazed cake.

Why You’ll Love This Cake

This Italian Lemon Pound Cake is moist, flavorful, and perfectly balanced with bright citrus notes. The combination of lemon zest, juice, and optional extract ensures a robust lemon flavor that’s refreshing without being overpowering. The glaze adds a touch of sweetness and extra tang, making every bite irresistible.

Tips for Success

• Room temperature ingredients : Ensure the butter, eggs, and sour cream are at room temperature for even mixing and a smooth batter.
• Don’t skip the sour cream : It keeps the cake incredibly moist and tender.
• Storage : Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freeze for later : Wrap the cooled, unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing and serving.

Serving Suggestions

• Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• Pair with a hot cup of tea or coffee for a cozy afternoon snack.
• Garnish with additional lemon zest or edible flowers for a festive presentation.

Enjoy this Italian Lemon Pound Cake —a zesty, moist, and unforgettable dessert that’s sure to delight anyone who tries it!