Italian Lemon Pound Cake

Italian Lemon Pound Cake is a wonderfully rich and zesty dessert that I love baking when I want something elegant, moist, and full of bright lemon flavor. It combines the dense, buttery texture of traditional pound cake with a fresh Mediterranean twist—thanks to loads of lemon zest, juice, and a sweet-tart glaze that soaks into every bite.

Why You’ll Love This Recipe

I love this recipe because it brings a beautiful balance of richness and citrusy brightness. The buttermilk and lemon juice keep the crumb super moist, while the glaze adds a pop of flavor that makes the cake taste even better the next day. It’s perfect for brunch, tea time, or as a crowd-pleasing dessert that feels both classic and fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Fresh lemon zest

• Fresh lemon juice

• Buttermilk

• Vanilla extract

• Optional: almond extract for extra depth

For the glaze:

• Powdered sugar

• Fresh lemon juice

• Lemon zest (optional for extra zing)

Directions

1. I preheat the oven to 325°F and grease a bundt pan or 9×5-inch loaf pan.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, followed by lemon zest, lemon juice, and vanilla (plus almond extract if I’m using it).

5. I add the flour mixture in batches, alternating with buttermilk, mixing just until smooth.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake the cake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake cools slightly in the pan, I mix together the glaze ingredients.

9. I remove the cake from the pan and drizzle the glaze over the warm cake, allowing it to soak in.

Servings and timing

This recipe makes about 10–12 slices. It takes around 20 minutes to prep and 55–70 minutes to bake. I usually plan for 90 minutes total, including cooling and glazing.

Variations

Sometimes I fold in poppy seeds or blueberries for extra flavor and texture. I’ve also made a lighter version by using half yogurt, half buttermilk. For a holiday twist, I swap lemon for orange and add a touch of cardamom or cinnamon.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes beautifully—I slice it and wrap each piece individually. To enjoy again, I let it come to room temperature or warm it slightly in the microwave.

FAQs

What makes this cake “Italian”?

It’s inspired by Italian desserts that focus on citrus and simple, fresh ingredients. The use of lemon zest and buttermilk gives it that distinctly Mediterranean flavor profile.

Can I use bottled lemon juice?

I recommend fresh lemon juice for the brightest, freshest flavor—especially in a cake where lemon is the star.

How do I keep the cake from sticking to the bundt pan?

I always grease the pan thoroughly and dust it with flour or use a baking spray with flour included.

Can I skip the glaze?

Yes, but I highly recommend it—it adds moisture and a punch of lemon flavor that really brings the cake to life.

Can I use a loaf pan instead of a bundt pan?

Absolutely. It may take a bit longer to bake, so I start checking around the 60-minute mark.

Conclusion

Italian Lemon Pound Cake is a sunshine-filled dessert that’s easy to make and even easier to love. I enjoy every slice for its moist, buttery texture and its bold lemon flavor, which makes it feel both indulgent and refreshing. Whether I’m baking it for a gathering or just to brighten up my day, this cake never disappoints.

Italian Lemon Pound Cake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: Bake
• Cuisine: Italian-Inspired
• Diet: Vegetarian

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Description

Italian Lemon Pound Cake is a moist and buttery dessert infused with bright lemon flavor and topped with a sweet-tart glaze, perfect for brunch, tea time, or a citrusy treat.

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)

For the glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

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Instructions

1. Preheat oven to 325°F (163°C) and grease a bundt or 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, vanilla, and almond extract if using.
5. Alternate adding the flour mixture and buttermilk to the wet ingredients, mixing just until combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 15 minutes, then transfer to a wire rack.
9. Whisk together glaze ingredients and drizzle over the warm cake.

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Notes

• Grease and flour bundt pans well to prevent sticking.
• Use fresh lemon juice for the best flavor.
• Fold in poppy seeds or blueberries for a variation.
• Wrap slices individually to freeze for later.

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Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg