Italian Lemon Pound Cake Recipe

There is something truly magical about a slice of classic Italian lemon pound cake that comforts and delights the soul with every bite. This Italian Lemon Pound Cake Recipe brings together the perfect balance of tender crumb, bright citrus zing, and a luscious glaze that feels like sunshine on your plate. Whether you’re baking for a casual afternoon treat or wanting to impress friends with a homemade gem, this recipe is simple enough to become your go-to and special enough to make any occasion memorable.

Ingredients You’ll Need

For a cake as delicious as this Italian Lemon Pound Cake Recipe, the ingredients are straightforward yet essential. Each one plays an important role, contributing to the perfect texture, vibrant flavor, or that classic golden color that makes pound cake so inviting.

• 1 cup unsalted butter, softened: Provides richness and moisture, creating a tender crumb.
• 2 cups granulated sugar: Sweetens while helping to achieve a light and fluffy batter.
• 4 large eggs, at room temperature: Adds structure and helps bind the cake together smoothly.
• 3 cups all-purpose flour: The foundation for the cake’s density and texture.
• 1/2 teaspoon baking powder: Gives a gentle rise to keep the pound cake from becoming too dense.
• 1/4 teaspoon baking soda: Works with the acidic lemon and sour cream to provide lift.
• 1/2 teaspoon salt: Enhances all the flavors, especially the lemon’s brightness.
• 1 cup sour cream, room temperature: Adds moisture and slight tanginess for richness.
• Zest of 2 large lemons: Bursts of fresh lemon oils fill every bite with citrus aroma.
• 1/4 cup fresh lemon juice: Infuses the cake with authentic fresh lemon flavor.
• 1 teaspoon vanilla extract: Balances the lemon with warmth and depth.
• 1 teaspoon lemon extract (optional): For those who love an extra lemon punch in their pound cake.
• 1 cup powdered sugar: Forms the base of the glossy lemon glaze.
• 2-3 tablespoons fresh lemon juice: Combined with powdered sugar to create a sweet, tangy drizzle.
• Zest of 1 lemon (optional): Adds visual interest and extra citrus zing to the glaze.

How to Make Italian Lemon Pound Cake Recipe

Step 1: Preheat and Prepare Pan

Set your oven to 325°F (160°C) and grease and flour a 10-inch bundt or tube pan. This ensures the cake will release effortlessly after baking, keeping each slice perfect and intact.

Step 2: Cream Butter and Sugar

Beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 5 minutes. This step is crucial to creating an airy texture that helps the cake rise beautifully.

Step 3: Add Eggs

Incorporate the eggs one at a time, mixing well after each addition. Doing this slowly adds body and richness while maintaining the batter’s smooth consistency.

Step 4: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. This ensures an even distribution of leavening agents to guarantee a consistent rise.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients to maintain a perfect batter thickness without overmixing.

Step 6: Add Lemon Flavoring

Fold in the lemon zest, lemon juice, vanilla extract, and, if using, the lemon extract. This is where the cake truly starts to come alive with vibrant citrus notes that define the Italian Lemon Pound Cake Recipe.

Step 7: Bake

Pour the batter into your prepared pan and bake for 1 hour 15 to 25 minutes. Your pound cake is done when a toothpick inserted in the center comes out clean, signaling that it is perfectly baked and moist inside.

Step 8: Cool

Allow the cake to cool in the pan for 10 to 15 minutes before carefully transferring it to a wire rack. Cooling it properly keeps the texture delicate and prevents it from breaking apart.

Step 9: Prepare the Glaze

Mix powdered sugar and fresh lemon juice until smooth for a glossy, tangy glaze. Stir in the optional lemon zest to add little bursts of citrus flavor and a decorative touch.

Step 10: Glaze the Cake

Drizzle the lemon glaze generously over the cooled cake and let it set to give the pound cake its signature shiny finish combined with an extra layer of sweet and tart taste.

How to Serve Italian Lemon Pound Cake Recipe

Garnishes

Fresh herbs like mint or rosemary can add a surprising aromatic twist and vibrant color contrast against the cake’s pale yellow. Thin slices or curls of lemon zest can make each slice look extra special and inviting.

Side Dishes

For a delightful complement, serve the Italian Lemon Pound Cake Recipe alongside a cup of tea or coffee. Fresh berries, like blueberries or raspberries, add juicy bursts that complement the citrus notes beautifully while also balancing the sweetness.

Creative Ways to Present

Turn your pound cake slices into a mini dessert plate by adding a dollop of whipped cream or a scoop of lemon sorbet. You can even layer pieces in a trifle with mascarpone and fresh lemon curd for a show-stopping Italian-inspired dessert experience.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps maintain the cake’s fresh texture and moisture without drying out.

Freezing

You can freeze the baked pound cake, either whole or sliced, by wrapping it well in plastic wrap and then foil. Frozen, it will last up to 2 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again.

Reheating

If you prefer a warm slice, pop the cake in a low oven (around 300°F/150°C) for 10-15 minutes or microwave a slice for 15-20 seconds. This reawakens the flavors and gives the cake a freshly-baked feel.

FAQs

Can I substitute sour cream in this Italian Lemon Pound Cake Recipe?

Yes, you can substitute sour cream with Greek yogurt or crème fraîche for a similar texture and tanginess, although the flavor might be slightly different.

What type of lemons is best for this recipe?

Use fresh, unwaxed lemons preferably organic, as their zest and juice provide the best natural citrus flavor without bitterness or chemicals.

Is it necessary to use lemon extract?

Lemon extract is optional and used only for an extra punch of lemoniness; the cake will still be wonderfully flavorful without it thanks to fresh lemon juice and zest.

How can I tell when the cake is fully baked?

Insert a toothpick into the center of the cake—the cake is done when it comes out clean or with just a few moist crumbs attached.

Can I make this cake gluten-free?

Yes, you can try using a gluten-free flour blend, but it may change the texture slightly. Adding a little xanthan gum can help mimic the traditional pound cake’s crumb.

Final Thoughts

There is just something incredibly rewarding about making the Italian Lemon Pound Cake Recipe from scratch. Its bright lemon flavor paired with a buttery, tender crumb feels like a warm hug wrapped in blissful sweetness. I truly hope you try this recipe soon and discover how easy it is to create an unforgettable cake that everyone will rave about at your table.

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