Prep Time:
20 minutes
Cooking Time:
60–75 minutes
Total Time:
1 hour 30 minutes – 1 hour 45 minutes
Nutritional Information (Approx per slice):
Calories: ~420
Protein: ~6g
Sodium: ~210mg
FAQs
Q: Can I use bottled lemon juice?
Fresh lemon juice gives the cake its bright Italian flavor, but bottled works in a pinch.
Q: Why did my pound cake crack on top?
This is normal for pound cakes due to the dense batter—cracks are part of the charm.
Q: Can I freeze Italian Lemon Pound Cake?
Yes! Wrap tightly and freeze for up to 2 months.
Q: Is sour cream necessary?
Yes. Sour cream gives moisture, tenderness, and the perfect pound cake crumb.
Q: Can I bake this in loaf pans instead of a Bundt pan?
Absolutely—this recipe makes two beautiful loaves.
Conclusion
This Italian Lemon Pound Cake is everything a citrus dessert should be—bright, moist, buttery, and bursting with real lemon flavor. With its velvety crumb, sweet-tart glaze, and irresistible aroma, it’s a cake that always stands out. Whether you’re baking for family, holidays, or simply treating yourself, this Italian-inspired lemon pound cake delivers bakery-level results with comforting homemade charm.
For the Cake:
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3 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter, softened
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1 cup sour cream
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5 large eggs
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1 tablespoon fresh lemon zest
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1/3 cup fresh lemon juice
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1 teaspoon lemon extract (optional but recommended)
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
For the Lemon Glaze:
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1½ cups powdered sugar
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3–4 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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Optional: 1 teaspoon melted butter for richer glaze
Instructions
Preheat your oven to 325°F (165°C). Generously grease a Bundt pan or two loaf pans with butter and flour. Pound cakes can stick easily, so take your time with this step.
Step 2:
In a mixing bowl, cream butter and sugar together for 3–5 minutes until pale, fluffy, and well-aerated. This step builds the pound cake’s signature dense-but-tender structure.
Step 3:
Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, vanilla extract, and optional lemon extract.
Step 4:
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet mixture, then half of the sour cream. Repeat with remaining dry ingredients and sour cream. Mix gently—overmixing creates a tough cake.
Step 5:
Pour batter evenly into the prepared pan(s). Smooth the top with a spatula to ensure even baking.
Step 6:
Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean. Pound cakes bake low and slow, so avoid opening the oven too early.
Step 7:
Allow the cake to cool in the pan for 10 minutes, then turn onto a cooling rack. Let it cool completely before glazing.
Step 8:
Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle generously over the cooled cake, allowing it to drip down the sides.
Notes
Room-temperature ingredients are essential. Soft butter, room-temp eggs, and sour cream help the batter blend smoothly, giving the cake its signature velvety crumb.
