Zippy Italian Lemon Pound Cake Recipe for Sweet Tooths

Sunny afternoons call for something sweet and zesty with an italian lemon pound cake that delivers pure delight.

Bright citrus notes dance through a tender, moist crumb creating an irresistible dessert.

Lemons from the rolling hills of Italy inspire this simple yet elegant treat that melts in your mouth.

Each slice promises a burst of refreshing flavor that transports you to Mediterranean coastal kitchens.

Butter, sugar, and fresh lemon zest combine in a classic recipe that never disappoints.

The cake’s golden exterior hints at the soft, tangy interior waiting to be savored.

Dive into this delectable dessert and let its sunshine-kissed essence brighten your day.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 60-70 minutes

Total Time: 1 hour 30 minutes

Calories: 365 kcal

Servings: 11

Ingredients For Italian Lemon Pound Cake

• All-Purpose Flour: Provides the cake's sturdy base and essential structure, selecting unbleached flour ensures the best texture and flavor.
• Baking Powder: Creates soft, light rise and tender crumb, always check freshness by testing for immediate bubbling when mixed with liquid.
• Salt: Enhances overall flavor complexity, balancing sweetness with a subtle depth.

• Butter: Delivers rich, creamy foundation, using room temperature unsalted butter ensures smooth mixing and optimal cake consistency.
• Sugar: Brings sweetness and helps create tender cake texture, granulated white sugar works best for even distribution.
• Eggs: Bind ingredients together and provide structure, using large room temperature eggs helps achieve smooth batter.
• Vanilla Extract: Adds warm, comforting background note, pure extract offers more robust flavor than artificial versions.
• Lemon Zest, Lemon Juice: Infuse bright, zesty citrus profile, using fresh lemons guarantees most vibrant and authentic flavor.
• Buttermilk: Contributes tenderness and subtle tanginess, creates soft crumb and helps activate baking powder.

• Powdered Sugar: Creates smooth, glossy coating, sifting prevents lumps for perfect finish.
• Lemon Juice, Lemon Zest: Reinforces citrus essence, freshly squeezed juice provides most intense flavor.

Best Tools For Italian Lemon Pound Cake

• Electric mixer: Essential for creaming butter and sugar, and beating eggs to perfect consistency.
• Large mixing bowls: Needed for combining wet and dry ingredients smoothly.
• Bundt pan or tube pan: 10-inch size required for baking the cake evenly.
• Whisk: Perfect for blending dry ingredients and preparing the glaze.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Zester or grater: Helps create fresh lemon zest for cake and glaze.
• Wire rack: Allows cake to cool completely without becoming soggy.
• Toothpick: Helps check cake doneness by testing center for moist crumbs.

How To Bake Italian Lemon Pound Cake

• Oven Preparation

Warm up your kitchen companion to a gentle 325F. Lovingly coat a Bundt pan with butter and a light dusting of flour, creating a non-stick sanctuary for your cake.

• Butter and Sugar Romance

In a spacious mixing bowl, dance the softened butter and sugar together until they transform into a fluffy, pale cloud. This magical blending creates the cake’s tender heart.

• Egg and Flavor Harmony

Introduce eggs one by one, letting each fully embrace the buttery mixture. Sprinkle in vibrant lemon zest, a splash of juice, and whispers of vanilla, creating a fragrant symphony.

• Flour and Liquid Waltz

Gently fold flour mixture and buttermilk into the batter, alternating with graceful strokes. The key is a delicate touch – mix just until ingredients are friends, not wrestling partners.

• Baking Journey

Pour the silky batter into your prepared pan. Slide into the oven and let it bake for 60-70 minutes. The cake is ready when a toothpick emerges clean, telling a story of perfect doneness.

• Cooling and Glazing

Allow the cake to rest in its pan for a brief 15 minutes. Then, carefully turn it onto a wire rack. Once completely cool, drizzle with a tangy lemon glaze that cascades like liquid sunshine.

Tips For Soft Italian Lemon Pound Cake

Ingredient Temperature Trick: Let butter, eggs, and buttermilk sit at room temperature for 30-45 minutes before mixing. Warm ingredients blend more smoothly, creating a lighter, fluffier cake texture that melts in your mouth.

• Zesty Flavor Boost: Use fresh lemons instead of bottled juice. Microwave lemons for 10 seconds before zesting to release more essential oils, intensifying the bright, citrusy flavor that makes this cake irresistible.
• Gluten-Free Adaptation: Replace all-purpose flour with a gluten-free flour blend. Add 1/2 teaspoon xanthan gum to help maintain the cake's structure and prevent crumbling. Choose a blend with similar protein content for best results.
• Dairy-Free Modification: Swap buttermilk with almond or oat milk mixed with 1 tablespoon apple cider vinegar. Use dairy-free butter alternatives or coconut oil. These substitutions keep the cake moist and delicious while accommodating different dietary needs.

How To Serve Italian Lemon Pound Cake Slices

• Zesty Brunch Companion: Serve alongside fresh berries and a dollop of whipped cream for a bright morning treat that wakes up your taste buds.
• Elegant Afternoon Tea Partner: Pair with chamomile or Earl Grey tea, creating a delightful complementary experience that elevates your relaxation moments.
• Dessert Presentation Magic: Garnish with thin lemon slices, fresh mint leaves, and a light dusting of powdered sugar to transform this cake into a stunning visual centerpiece for your dining table.
• Summer Picnic Star: Cut into portable squares and pack in a picnic basket for a refreshing outdoor dessert that travels well and impresses friends and family.

How To Store Italian Lemon Pound Cake

Keep your lemon pound cake fresh and delicious for days.

• Quick Refrigeration Strategy: Wrap the fully cooled cake tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days, maintaining its soft texture and bright lemon flavor.
• Freezing Magic: Slice the cake before freezing individual portions. Place each slice in a freezer-safe container or wrap separately in plastic wrap, then aluminum foil. Frozen cake stays perfect for 2-3 months. Thaw at room temperature for 1-2 hours before enjoying.
• Room Temperature Charm: If planning to consume within 2-3 days, keep the cake in an airtight container at room temperature. Place a paper towel underneath to absorb excess moisture and prevent sogginess. Ensure the container is sealed to maintain the cake's moisture and prevent it from drying out.
• Make-Ahead Brilliance: Prepare the cake a day before serving. The flavors will deepen and become more pronounced, creating an even more delightful dessert experience. Simply cover and store as recommended, allowing the lemon notes to develop beautifully.

Mouthwatering Italian Lemon Pound Cake Recipe

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4.9 from 34 reviews

• Total Time: 1 hour 30 minutes
• Yield: 11 1x

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Description

Silky italian lemon pound cake delights palates with zesty Mediterranean charm. Citrus-infused crumb delivers sweet-tart perfection you will savor until the last delectable bite.

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Ingredients

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• 1.5 cups (340 g/12 oz) unsalted butter, softened
• 2.5 cups (500 g/17.6 oz) granulated sugar
• 4 large eggs
• 2.75 cups (350 g/12.3 oz) all-purpose flour
• 1 cup (240 ml/8 fl oz) buttermilk
• 0.25 cup (60 ml/2 fl oz) fresh lemon juice
• 1 tbsp lemon zest (from 2 lemons)
• 1 cup (120 g/4.2 oz) powdered sugar, sifted
• 2–3 tbsps fresh lemon juice
• 1 tsp lemon zest (optional, for extra tang)
• 1 tsp baking powder
• 0.5 tsp salt
• 1 tsp vanilla extract

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Instructions

1. Oven Preparation: Calibrate oven to 325F (165C) and meticulously coat a 10-inch Bundt pan with grease and flour to prevent cake adherence.
2. Dry Ingredient Fusion: Whisk flour, baking powder, and salt in a medium bowl until uniformly integrated, creating a consistent dry mixture.
3. Butter Creaming: Utilize an electric mixer to transform butter and sugar into a pale, voluminous blend through vigorous 3-4 minute whipping.
4. Liquid Integration: Methodically fold in eggs, ensuring complete incorporation after each addition, then infuse vanilla extract, lemon zest, and lemon juice for aromatic depth.
5. Batter Composition: Alternate adding dry ingredients and buttermilk in three gentle stages, maintaining a smooth, lump-free consistency without aggressive mixing.
6. Baking Process: Pour batter into prepared pan, distributing evenly, and bake for 60-70 minutes until a toothpick emerges pristine when inserted into the cake’s center.
7. Cooling Technique: Rest cake in pan for 15 minutes, then delicately transfer to a wire rack, allowing complete temperature reduction.
8. Glaze Creation: Whisk powdered sugar, lemon juice, and zest into a silky smooth drizzle, adjusting liquid or sugar proportions for ideal viscosity.
9. Finishing Touch: Once cake reaches room temperature, generously cascade lemon glaze over the surface, allowing 10-15 minutes for setting before serving.

Notes

• -Prevent Density: Mix ingredients gently to avoid overmixing, which causes a heavy, tough cake texture.
• -Temperature Precision: Use room temperature eggs and butter for smoother blending and consistent cake volume.
• -Zest Technique: Grate lemon zest carefully, avoiding white pith which can introduce bitter undertones to the cake.
• -Moisture Control: Check cake doneness with a toothpick test, ensuring it comes out clean to guarantee perfect moisture without raw batter.

• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 11
• Calories: 365
• Sugar: 39 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 85 mg