Italian Lemon Pound Cake

If you’re a fan of desserts that strike the perfect balance between sweet and tangy, this Italian Lemon Pound Cake is going to be your new favorite treat. Bursting with the fresh flavor of lemons and a rich, buttery texture, this cake is both comforting and elegant. Whether served at a special gathering or enjoyed with a cup of tea, this dessert never fails to impress.

I’ve baked this cake for family dinners, holiday parties, and even as a midweek treat. The secret lies in the lemon zest and fresh lemon juice, which give it an unforgettable citrus kick. And the glaze? It’s the zesty cherry on top!

Why You'll Love This Recipe

• Bursting with Lemon Flavor: Fresh lemon juice and zest infuse the cake with natural citrus notes.
• Moist and Tender Crumb: Buttermilk and butter ensure a rich, moist texture in every bite.
• Simple Ingredients: Made with pantry staples, it's easy to whip up without a trip to the specialty store.
• Versatile Dessert: Perfect on its own or paired with fresh berries and whipped cream.

Ingredients

For the Cake:

• 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 freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions

Step 1: Preheat the Oven

• Preheat your oven to 325°F (160°C).
• Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the 3 cups of all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, use an electric mixer to beat 1 cup softened butter and 2 cups granulated sugar until light and fluffy (about 2-3 minutes).

Step 4: Add Eggs One at a Time

• Add the 4 eggs to the butter mixture one at a time, beating well after each addition.

Step 5: Incorporate Lemon and Vanilla

• Mix in the 2 tablespoons lemon zest and 1 teaspoon vanilla extract until evenly distributed.

Step 6: Alternate Adding Dry Ingredients and Liquids

• Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the 1 cup buttermilk and ¼ cup lemon juice.
• Begin and end with the dry ingredients.
• Mix on low speed just until each addition is incorporated—avoid overmixing.

Step 7: Pour Batter into Pan

• Pour the batter evenly into the prepared pan.
• Smooth the top with a spatula.

Step 8: Bake the Cake

• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Start checking for doneness at the 60-minute mark.

Step 9: Cool the Cake

• Remove from the oven and let the cake cool in the pan for 15 minutes.
• Carefully invert the cake onto a wire rack to cool completely.

Step 10: Prepare the Lemon Glaze

• In a medium bowl, whisk together 1 cup powdered sugar, 3-4 tablespoons lemon juice, and 1 teaspoon lemon zest.
• Adjust the consistency by adding more sugar (to thicken) or lemon juice (to thin) as needed.

Step 11: Glaze the Cake

• Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides.
• For a neater presentation, place a sheet of parchment paper under the rack to catch any excess glaze.

Step 12: Serve and Enjoy

• Allow the glaze to set for about 15 minutes before slicing.
• Serve the cake at room temperature, and enjoy!

Tips for Success

• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor—avoid bottled juice if possible.
• Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smoother batter.
• Properly Grease the Pan: To prevent sticking, thoroughly grease and flour the Bundt pan, reaching all the grooves.
• Avoid Overmixing: Mix just until ingredients are combined to keep the cake tender.
• Test for Doneness: Ovens vary, so use a toothpick to check if the cake is baked through.

Variations

• Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds to the dry ingredients for added texture.
• Citrus Blend Cake: Substitute half the lemon juice and zest with orange or lime for a mixed citrus flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

Serving Suggestions

• With Berries: Serve slices with fresh strawberries or raspberries for a fruity accompaniment.
• Whipped Cream: A dollop of whipped cream adds a light, creamy contrast.
• Tea Time: Pair with a cup of hot tea or coffee for a delightful afternoon treat.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep refrigerated for up to 1 week; bring to room temperature before serving.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Frequently Asked Questions

Q1: Can I substitute the buttermilk?

A1: Yes, you can make a buttermilk substitute by mixing 1 tablespoon lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Q2: What if I don't have a Bundt pan?

A2: You can use two 8x4-inch loaf pans or a 9x13-inch baking pan. Adjust the baking time accordingly, starting to check for doneness earlier.

Q3: Can I reduce the sugar?

A3: Reducing sugar may affect the cake's texture. However, you can reduce it by up to ½ cup without significant changes.

Q4: How do I prevent the cake from sticking to the pan?

A4: Grease the pan thoroughly with butter or non-stick spray, then dust with flour. Ensure all crevices are covered.

Q5: Can I add blueberries to the batter?

A5: Absolutely! Toss 1 cup of fresh blueberries in a bit of flour to prevent sinking, and gently fold them into the batter before baking.

Final Thoughts

This Italian Lemon Pound Cake is a delightful fusion of rich pound cake and vibrant lemon flavor. Its moist texture and zesty glaze make it a standout dessert that's both elegant and comforting. Whether you're an experienced baker or just starting out, this recipe is straightforward and rewarding. Share it with friends and family, and watch it become a cherished favorite. Happy baking!

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