BEST RECIPE for Italian Lemon Pound Cake

Whenever I bake my Italian Lemon Pound Cake, it feels like I’m capturing sunshine in dessert form. This recipe holds a special place in my kitchen—it’s one I reach for when I want to bring a little brightness to the table, whether it’s spring, summer, or a cozy weekend afternoon. The cake has that signature richness you expect from a pound cake, but what makes it really stand out is the bold, fresh lemon flavor woven into every bite. The balance of sweet and citrusy is just right, and the texture is velvety with a tender crumb that melts in your mouth.

You’ll love this recipe because it’s simple, satisfying, and delivers consistent results every single time. It’s the kind of cake that feels bakery-worthy, but you can easily whip it up in your own kitchen without fancy tools or hard-to-find ingredients. The aroma alone, as it bakes in the oven, will fill your kitchen with an irresistible lemony fragrance that draws everyone in.

One of the best things about this Italian Lemon Pound Cake is its versatility. It works beautifully for everything from brunch to dessert, and even as a sweet treat with coffee or tea. You can serve it plain, dusted with powdered sugar, or dressed up with a lemon glaze. It also makes a thoughtful homemade gift or a lovely option for celebrations and potlucks.

This recipe is also affordable to make. You don’t need expensive ingredients—just everyday baking staples like flour, butter, sugar, and eggs, paired with lemons. The citrus zest and juice bring that signature Italian twist to the classic pound cake formula. Plus, you probably already have most of these ingredients in your pantry or fridge.

Ingredients for the recipe:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• ¼ cup fresh lemon juice

• Zest of 2 lemons

• 1 teaspoon vanilla extract

For optional lemon glaze:

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

• ½ teaspoon lemon zest

How to Prepare Italian Lemon Pound Cake

This Italian Lemon Pound Cake comes together in a few easy steps. The key is using fresh ingredients, especially the lemons. Their zest and juice are what give this cake its vibrant flavor. The process is straightforward and beginner-friendly, but the results taste like something you’d find in a specialty bakery.

Step-by-Step Instructions for Preparation:

Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan or loaf pans, making sure every corner is covered. This will help prevent sticking and ensure an even bake.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar. Beat on medium speed for about 4 to 5 minutes until the mixture becomes light and fluffy. This step helps create the tender texture in the cake.

Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. Use 4 large eggs in total. This gradual mixing helps emulsify the batter and ensures everything is fully incorporated.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this aside.

Step 5: Prepare the Wet Ingredients
In a small bowl or measuring cup, combine 1 cup of buttermilk, ¼ cup of fresh lemon juice, the zest of 2 lemons, and 1 teaspoon of vanilla extract. Stir gently to blend.

Step 6: Alternate Adding Dry and Wet Ingredients
Add the dry ingredients to the creamed butter mixture in three parts, alternating with the lemon-buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed and be careful not to overmix—just blend until combined. This step helps keep the crumb soft and moist.

Step 7: Pour and Smooth the Batter
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.

Step 8: Bake the Cake
Place the cake in the preheated oven and bake for 55 to 65 minutes. Start checking at the 55-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done.

Step 9: Cool the Cake
Allow the cake to cool in the pan for about 10–15 minutes. Then, carefully turn it out onto a wire rack and let it cool completely. Cooling it in the pan too long can cause it to stick, so don’t wait too much longer.

Step 10: Prepare the Lemon Glaze (Optional)
While the cake cools, whisk together 1 cup of powdered sugar, 2–3 tablespoons of fresh lemon juice, and ½ teaspoon of lemon zest. Drizzle it over the cooled cake for an added citrus kick. The glaze sets quickly and adds a beautiful sheen and flavor.

Quick and Easy Method
This recipe is quick to put together thanks to its one-bowl mixing method and easy ingredient prep. Using buttermilk helps keep it tender without needing extra steps, and the lemon flavor develops perfectly without requiring time-consuming infusions.

Customizable
This cake can be adapted easily. You can add blueberries or raspberries to the batter for a fruity twist. Want something more decadent? Try adding a cream cheese swirl. It also works well with an almond glaze or a dusting of powdered sugar if you’re out of lemons.

Popular with Many People
This cake has become a go-to for family gatherings and weekend brunches. It’s one of those recipes that both kids and adults enjoy. The simplicity of the lemon flavor makes it light enough for warm-weather desserts, but it’s rich enough to feel comforting in colder seasons. Everyone loves its homemade feel and bakery-worthy taste.

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FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always recommended for this recipe. It gives the cake a bright, clean citrus flavor that bottled juice simply can’t match. Bottled lemon juice may contain preservatives and lack the bold aroma and zing of fresh lemons.

Can I freeze Italian Lemon Pound Cake?
Yes, this cake freezes beautifully. Once it has completely cooled, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight or at room temperature for a few hours before serving.

What type of pan should I use?
A 10-cup Bundt pan works perfectly, but you can also use two standard loaf pans. If using loaf pans, adjust the baking time accordingly—start checking around the 45-minute mark.

Can I make this recipe dairy-free?
Yes, you can substitute the buttermilk with a dairy-free alternative. Use 1 cup of unsweetened almond milk or oat milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

How do I keep the cake from sticking to the pan?
Be sure to grease and flour the pan generously, especially in the crevices if using a Bundt pan. Let the cake cool for about 10–15 minutes before inverting it. If it’s still stuck, gently tap the pan and run a knife along the edges.

Can I make this recipe into cupcakes or mini loaves?
Yes! You can divide the batter into cupcake tins or mini loaf pans. Adjust the baking time—cupcakes will take around 20–25 minutes, and mini loaves about 30–35 minutes. Always check for doneness with a toothpick.

Is it possible to reduce the sugar?
You can reduce the sugar slightly—try cutting back by ¼ cup if you prefer a less sweet cake. Keep in mind that sugar also helps with the cake’s texture and moisture, so don’t reduce it too much.

Can I skip the glaze?
Absolutely. The cake is delicious on its own. The glaze adds a punch of lemon flavor and visual appeal, but it’s optional. You can dust the cake with powdered sugar instead or serve it plain.