There’s nothing quite like a slice of moist and flavorful Italian Lemon Pound Cake to brighten up your day. This citrus-infused cake is packed with the refreshing zing of fresh lemons, offering a perfect balance of sweetness and tanginess. Whether you’re looking for a delightful dessert, an afternoon tea treat, or a special homemade gift, this cake is sure to impress. With simple ingredients and an easy-to-follow process, you can bake a delicious pound cake that rivals any bakery creation.
Why You Will Love Making This Recipe
- Bursting with Lemon Flavor – Fresh lemon juice and zest add a bright, refreshing taste.
- Moist and Tender Texture – The perfect balance of butter, eggs, and buttermilk ensures a soft and fluffy crumb.
- Easy to Make – Simple pantry staples make this recipe accessible for bakers of all skill levels.
- Great for Any Occasion – Perfect for breakfast, brunch, dessert, or as a homemade gift.
- Pairs Well with Coffee or Tea – Enjoy a slice with your favorite warm beverage for the ultimate indulgence.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Equipment Used
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- 9×5-inch loaf pan or bundt pan
- Wire cooling rack
Directions & Instructions
- Preheat the Oven – Set your oven to 350°F (175°C) and grease your loaf or bundt pan.
- Mix the Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream the Butter and Sugar – In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Incorporate the Eggs – Add eggs one at a time, mixing well after each addition.
- Add the Lemon Flavoring – Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients – Gradually add the dry mixture and buttermilk alternately, beginning and ending with the flour mixture.
- Bake the Cake – Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick inserted comes out clean.
- Cool and Glaze – Allow the cake to cool before drizzling with the lemon glaze.
Nutritional Information
- Calories: 320 per slice
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 43g
- Sugars: 28g
- Protein: 4g
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Lemon Almond Pound Cake: Add 1 teaspoon of almond extract for a nutty twist.
- Blueberry Lemon Pound Cake: Fold in 1 cup of fresh blueberries for added sweetness.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free Alternative: Use coconut oil instead of butter and almond milk with vinegar in place of buttermilk.
Frequently Asked Questions
How do I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
Why is my pound cake dense?
Overmixing the batter or not properly measuring the flour can cause density. Be sure to use the spoon-and-level method when measuring flour.
Pro Tips by Lyndy
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Do Not Overmix: Overmixing can lead to a tough cake; mix until just combined.
- Use Fresh Lemons: Bottled lemon juice lacks the fresh, zesty taste essential for this recipe.
- Grease the Pan Well: Use butter and flour or non-stick spray to prevent sticking.
Serving Suggestions
- Serve with fresh berries and whipped cream for an elegant dessert.
- Enjoy a slice with a warm cup of tea or coffee.
- Drizzle with extra lemon glaze for enhanced sweetness.
- Pair with vanilla ice cream for a delightful summer treat.
Italian Lemon Pound Cake : Moist & Flavorful Citrus Delight
There’s nothing quite like a slice of moist and flavorful Italian Lemon Pound Cake to brighten up your day
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- 9×5-inch loaf pan or bundt pan
- Wire cooling rack
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Preheat the Oven – Set your oven to 350°F (175°C) and grease your loaf or bundt pan.
- Mix the Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream the Butter and Sugar – In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Incorporate the Eggs – Add eggs one at a time, mixing well after each addition.
- Add the Lemon Flavoring – Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients – Gradually add the dry mixture and buttermilk alternately, beginning and ending with the flour mixture.
- Bake the Cake – Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick inserted comes out clean.
- Cool and Glaze – Allow the cake to cool before drizzling with the lemon glaze.
Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
Do Not Overmix: Overmixing can lead to a tough cake; mix until just combined.
Use Fresh Lemons: Bottled lemon juice lacks the fresh, zesty taste essential for this recipe.