Creamy, zesty, and irresistibly tender, this Italian Lemon Pound Cake is the kind of dessert that brightens any table and lifts moods with a single slice. It’s buttery without being heavy, studded with fresh lemon zest and finished with a glossy lemon glaze that adds the perfect, tangy kiss. Fun fact: traditional pound cakes were named for their original proportions—one pound each of flour, butter, sugar, and eggs—so you could say this cake carries a little culinary history in every bite. If you enjoy straightforward baking that still wows guests, you’ll love this take on a classic—similar in spirit to the other lemon favorites on my blog, like the rich lemon cream cake. For a closer look at this variation, check out this Italian Lemon Pound Cake recipe that inspired my tweaks. Simple to prepare, family-friendly, and perfect for weekday dessert or weekend entertaining, this cake will become a fast favorite.
What is Italian Lemon Pound Cake?
What’s in a name? Why call this the Italian Lemon Pound Cake—does it come with a gondola and a tiny espresso? Not exactly, but the name hints at rustic European roots and that comforting, old-world baking feel. Think of it as a buttery pound cake given a lively Italian twist with fresh lemon juice and zest, and a velvety sour cream addition that keeps it remarkably moist. Is it a love letter to nonna’s kitchen? Maybe. After all, they say “the way to a man’s heart is through his stomach,” and this cake might win hearts (and stomachs) in one go. Ready to give it a try? You’ll chuckle at how quickly a slice disappears.
Why You’ll Love This:
- Bright lemon flavor that’s never overpowering: Fresh lemon juice and zest cut through the richness for a perfectly balanced slice.
- Budget-friendly baking: Pantry staples like flour, butter, eggs, and sugar mean you can make a generous bundt cake without breaking the bank.
- Texture perfection: A tender crumb from the sour cream and buttermilk keeps the cake moist for days, and the glaze adds a glossy, sweet-tart finish.
This cake is the kind of recipe that reads like a comfort hug and bakes like a showstopper. If you enjoyed the silky layers in our other lemon desserts, you’ll find this pound cake just as satisfying and much simpler to throw together—take a peek at the lighter, creamier cousin for another idea: Italian Lemon Cream Cake. Make it for a family dinner, a potluck, or when you need a reliable dessert that everyone will ask for again.
How to Make:
Quick Overview
This Italian Lemon Pound Cake is straightforward: simple creaming, gentle folding of dry ingredients, and a long, slow bake for even color and a tender crumb. The standout element is the bright lemon glaze brushed over the warm cake — it soaks slightly into the top for a melt-in-your-mouth finish. Prep time is short, and most of the time is hands-off baking.
Approximate time:
- Prep: 20 minutes
- Bake: 70–80 minutes
- Cool and glaze: 30 minutes
Ingredients
- 3 cups all-purpose flour, sifted if desired
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup buttermilk, shaken or stirred before measuring
- 1/2 cup sour cream, full-fat preferred, room temperature
- 4 tablespoons fresh lemon juice (about 1–2 lemons)
- 2 tablespoons lemon zest (from about 2 lemons), finely grated
- 1 teaspoon vanilla extract
(For the glaze: 1 to 1 1/2 cups powdered sugar and 2–3 tablespoons fresh lemon juice, whisked to a pourable consistency — optional but recommended.)
Directions
- Preheat oven to 300°F (150°C). Grease and flour a bundt pan or spray with baking spray and set aside.
- In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir gently and set aside.
- In a large mixing bowl, cream 1 cup unsalted butter (softened) and 2 cups sugar until light and fluffy, about 3–5 minutes with a hand mixer or 2–3 minutes with a stand mixer on medium speed. Scrape the bowl as needed.
- Beat in 3 large eggs, one at a time, blending well after each addition to keep the batter smooth.
- Mix in 1/2 cup sour cream, 4 tablespoons lemon juice, 1 teaspoon vanilla extract, and 2 tablespoons lemon zest until evenly combined.
- Add half of the flour mixture to the wet ingredients and mix on low speed until nearly incorporated.
- Pour in 1/2 cup buttermilk and mix gently to combine.
- Add the remaining flour mixture and mix just until the flour disappears — avoid overmixing to keep the cake tender.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 70 to 80 minutes, or until a knife inserted into the center comes out clean or with a few moist crumbs attached. Oven times vary, so start checking at 70 minutes.
- Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully invert the cake onto a cake platter or wire rack.
- While the cake is still warm, spread or drizzle the lemon glaze over the top so it soaks into the surface. Let the cake cool completely before slicing to let the glaze set.
What to Serve With:
- Fresh berries or a berry compote for tart contrast.
- A dollop of whipped cream or a scoop of vanilla gelato for added indulgence.
- Simple green salad with arugula, shaved fennel, and a light vinaigrette if serving as part of a light lunch or brunch.
- Hot espresso or a pot of Earl Grey tea — both complement lemon beautifully.
- For an afternoon treat, serve with a citrusy iced tea or sparkling water with lemon slices.
Top Tips for Perfecting:
- Room temperature ingredients blend better: Take eggs, butter, and dairy out of the fridge 30–60 minutes before baking.
- Measure flour properly: Spoon flour into the cup and level with a knife to avoid a dry, dense cake.
- Don’t overmix after adding flour: Overworking the batter develops gluten and makes the cake tough. Fold until the flour just disappears.
- Use fresh lemon juice and zest for the brightest flavor; bottled lemon juice lacks the same vibrancy.
- If the top browns too quickly, tent loosely with foil during the last 15–20 minutes of baking.
- For a firmer crumb, reduce the sour cream by a tablespoon or two; for extra moistness, add another tablespoon.
- Make the cake a day ahead: flavors meld beautifully overnight, and it’s an easy dessert to serve at gatherings.
Storing and Reheating Tips:
- Room temperature: Keep the cake covered with a cake dome or plastic wrap for up to 2 days.
- Refrigeration: Store in an airtight container in the fridge for up to 5 days; bring to room temperature before serving for best texture.
- Freezing: Wrap tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator and then come to room temperature before serving.
- Reheating: Warm individual slices for 10–15 seconds in the microwave to re-soften slightly, or warm at 300°F (150°C) for 5–8 minutes in the oven for a fresh-baked feel. Avoid overheating or the glaze may melt excessively.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with 1/2 tablespoon lemon juice or vinegar (let sit 5 minutes) to mimic buttermilk’s acidity, which helps tenderize the crumb.
Can I make this cake in loaf pans instead of a bundt pan?
Absolutely. Divide the batter between two 9×5 loaf pans and reduce baking time to 50–65 minutes, checking doneness with a knife.
How can I make the cake extra lemony?
Add an extra tablespoon of lemon zest and increase the glaze lemon juice slightly. You can also brush a thin lemon syrup (equal parts water and sugar heated with lemon juice) over the warm cake before glazing.
Is it okay to use frozen lemons for zest and juice?
Fresh is best for zest, but if you have frozen lemons, thaw fully and use the juice. Zest from frozen lemons can be less aromatic.
Can I make this cake gluten-free?
Yes—use a 1:1 gluten-free flour blend designed for baking and add 1/4 teaspoon xanthan gum if your blend lacks it. Keep an eye on baking time, as gluten-free flours sometimes brown differently.
Conclusion
This Italian Lemon Pound Cake is an effortless, crowd-pleasing dessert that pairs bright citrus with a tender, buttery crumb—perfect for family dinners, celebrations, or a simple afternoon treat. It’s easy to make, stores well, and rewards you with slices that taste like sunshine. If you want to explore a similar but creamier lemon option, check out this delightful take on lemon pound cake: Italian Lemon Pound Cake is the only lemon cake recipe you will need. Give this recipe a try, share a slice with someone you love, and enjoy the smiles that follow.
Italian Lemon Pound Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Hand Mixer
Ingredients
Dry Ingredients
- 3 cups All-purpose flour Sifted if desired
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter Softened to room temperature
- 2 cups Granulated sugar
- 3 large Eggs Room temperature
- 1/2 cup Buttermilk Shaken or stirred before measuring
- 1/2 cup Sour cream Full-fat preferred, room temperature
- 4 tablespoons Fresh lemon juice About 1–2 lemons
- 2 tablespoons Lemon zest From about 2 lemons, finely grated
- 1 teaspoon Vanilla extract
Glaze (optional)
- 1 to 1 1/2 cups Powdered sugar
- 2 to 3 tablespoons Fresh lemon juice Whisked to a pourable consistency
Instructions
- Preheat oven to 300°F (150°C). Grease and flour a bundt pan or spray with baking spray and set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Stir gently and set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3–5 minutes with a hand mixer or 2–3 minutes with a stand mixer on medium speed. Scrape the bowl as needed.
- Beat in eggs, one at a time, blending well after each addition to keep the batter smooth.
- Mix in sour cream, lemon juice, vanilla extract, and lemon zest until evenly combined.
- Add half of the flour mixture to the wet ingredients and mix on low speed until nearly incorporated.
- Pour in buttermilk and mix gently to combine.
- Add the remaining flour mixture and mix just until the flour disappears — avoid overmixing to keep the cake tender.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 70 to 80 minutes, or until a knife inserted into the center comes out clean or with a few moist crumbs attached. Start checking at 70 minutes.
- Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully invert the cake onto a cake platter or wire rack.
- While the cake is still warm, spread or drizzle the lemon glaze over the top so it soaks into the surface. Let the cake cool completely before slicing to let the glaze set.