Italian Lemon Pound Cake

If you’re here for something truly special, something that brings both sunshine and sweetness to your kitchen, I’m so glad you’ve landed on this recipe! This Italian Lemon Pound Cake is one of those desserts that feels like a warm hug and a fresh breeze all at once. It’s rich, zesty, soft, and so beautifully aromatic—every bite is a reminder of why we love baking in the first place. 💛

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What is Italian Lemon Pound Cake?

Italian Lemon Pound Cake is a moist, buttery cake infused with fresh lemon juice and zest, then topped with a sweet and tangy lemon glaze. Unlike traditional pound cake, this version is lighter, with a bright citrus flavor that balances its rich, dense crumb. Think of it as sunshine in cake form!

I love serving this during spring and summer get-togethers, but honestly, it’s perfect any time you need a lift. And the smell—oh, the smell when this is in the oven is incredible!! 🍋✨

Why You’ll Fall in Love with This Cake

Bright & Tangy Flavor: That lemon! It’s the star and it shines.
Velvety Texture: Rich but not too heavy, with the perfect crumb.
Perfect for Any Occasion: Brunch, tea, dessert, or a midnight snack.
Make-Ahead Friendly: Tastes even better the next day!
Gorgeous Presentation: Especially with a dusting of powdered sugar or a drizzle of lemon glaze.

What Does Italian Lemon Pound Cake Taste Like?

Imagine the classic buttery pound cake you know and love—but now infused with vibrant lemon juice and lemon zest, giving it a flavor that’s tangy, sweet, and deeply aromatic. The texture is soft and dense without being heavy, and the glaze on top adds a sweet-tart finish that perfectly complements the richness of the cake.

It’s indulgent, but with a freshness that makes it feel light and happy. This cake is anything but boring!!

Healthier Benefits of This Recipe

Lemons are packed with vitamin C, and we use both zest and juice here.
You can reduce the sugar or swap with coconut sugar or monk fruit if you’re looking for alternatives.
Made with simple pantry staples—no preservatives or mystery ingredients.

Ingredients for Italian Lemon Pound Cake

Main Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 tablespoons lemon zest (from about 2 large lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Tools You’ll Need

Hand or stand mixer
Zester or microplane
Mixing bowls
Loaf pan or bundt pan (your choice!)
Whisk
Cooling rack
Toothpick or cake tester

Ingredient Swaps & Additions

No buttermilk? Use 1 cup milk with 1 tablespoon lemon juice or white vinegar.
Add blueberries to the batter for a lovely lemon-blueberry twist.
Use orange zest and juice for a citrus variation.
Swap vanilla for almond extract for a nuttier aroma.

How to Make Italian Lemon Pound Cake

Step-by-Step Instructions:

Prep your oven and pan: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or loaf pan, or line it with parchment paper.
Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy—about 3–4 minutes.
Add eggs and flavorings: Beat in the eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
Mix dry ingredients: In another bowl, whisk together flour, baking soda, and salt.
Combine and mix: Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with flour. Mix just until combined—don’t overmix!
Bake! Pour into prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then remove and cool fully on a rack.
Make the glaze: Whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake.

What to Serve with Lemon Pound Cake

Fresh berries and whipped cream
A scoop of vanilla gelato
A cup of espresso or a citrusy tea
Mascarpone or ricotta dollops for an Italian touch

Tips for the Perfect Pound Cake

Room temperature ingredients make a huge difference. Don’t skip it!
Don’t overmix the batter or it could become dense.
Test with a toothpick—moist crumbs are perfect, but no wet batter.
If using a bundt pan, grease it very well, especially in the grooves.

How to Store Lemon Pound Cake

Room Temp: Covered on the counter for up to 3 days.
Fridge: Wrap tightly and refrigerate for up to 7 days.
Freezer: Freeze slices individually, then store in a zip-top bag for up to 2 months.

FAQs About Italian Lemon Pound Cake

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend and check that your baking soda is gluten-free too.

Why did my cake sink in the middle?
Usually, this means it was underbaked or the batter was overmixed. Try the toothpick test next time!

Can I make it ahead?
Absolutely. In fact, it tastes even better the next day as the flavors develop.

What’s the best pan to use?
A bundt pan gives it that beautiful classic look, but a large loaf pan works just as well.

In Conclusion

This Italian Lemon Pound Cake is a beautiful, bright, and buttery dessert that’s deceptively simple but always impressive. Whether you serve it at a family brunch, for a birthday, or as a sweet gift to a neighbor, it brings a homemade, heartfelt touch to any occasion.

Looking for more fresh ideas to brighten your day? Check out these inspiring and creative “recipes” for personal growth and confidence too:

English Conversation Tips for Everyday Situations – Because great recipes deserve great conversation.
Building Vocabulary – The Key to Better English – Add flavor to your language skills like you do with lemon zest!
How to Speak English Like a Native – Master the art of natural flow, just like this pound cake.

Share Your Bake!

Did you make this Italian Lemon Pound Cake? I’d absolutely love to see it! 💛
Tag your photos on Pinterest with #mmmrecipes or leave a comment below to let me know how it turned out. You all inspire me with your bakes!

Nutritional Information (per slice – based on 12 servings)

Calories: ~370
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 210mg
Total Carbohydrate: 50g
Sugars: 30g
Protein: 4g

(Please note these are approximate values and may vary depending on specific ingredients used.)

Let’s bake something bright, sweet, and lemony today, shall we? 🍋💛