Moist Italian Lemon Pound Cake Recipe

Why You’ll Love This Recipe This Moist Italian Lemon Pound Cake is the perfect balance of zesty citrus and sweet indulgence. It boasts a rich, buttery texture complemented by a bright lemony flavor, making it an irresistible dessert for any occasion. Whether you’re serving it with afternoon tea, as a light treat after dinner, or as the highlight of a celebratory gathering, this cake never fails to impress.

---

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon lemon extract

---

Directions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
4. Add Eggs & Flavorings: Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Combine Wet & Dry: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake: Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
8. Prepare the Glaze: Whisk together powdered sugar, heavy cream, and lemon extract until smooth.
9. Glaze & Serve: Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.

---

Variations

• Lemon-Lime Twist: Substitute half of the lemon juice with lime juice.
• Almond Lemon Pound Cake: Add a teaspoon of almond extract.
• Dairy-Free Version: Replace butter with coconut oil and use almond milk instead of whole milk.
• Extra Moist Texture: Fold in a few tablespoons of sour cream or Greek yogurt.
• Berry Infusion: Add fresh blueberries or raspberries to the batter.

---

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8-10 slices

---

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: Wrap tightly in plastic wrap and store in the freezer for up to 3 months.
• Reheating: Microwave individual slices for 10-15 seconds.

---

FAQs

• Can I use bottled lemon juice instead of fresh? Fresh lemon juice is best, but bottled can be used if necessary.
• Why is my pound cake dense? Overmixing or not creaming the butter and sugar properly can cause density.
• How do I know when the cake is done? Insert a toothpick into the center; it should come out clean.
• Can I make this cake gluten-free? Yes, use a 1:1 gluten-free flour blend.
• What can I serve with this cake? It pairs well with whipped cream, fresh berries, or vanilla ice cream.
• Can I make this cake ahead of time? Yes, it even tastes better the next day.
• Can I use a bundt pan? Yes, adjust the baking time and check for doneness at 40-45 minutes.
• How can I intensify the lemon flavor? Add more lemon zest and use a lemon syrup soak before glazing.
• Can I double the recipe? Yes, but use two separate pans for even baking.
• Can I skip the glaze? Yes, the cake is delicious on its own.

---

Conclusion

This Moist Italian Lemon Pound Cake is a perfect treat for lemon lovers. With its rich texture and zesty flavor, it’s bound to become a family favorite. Enjoy it for your next gathering or with a warm cup of tea or coffee. Happy baking!

Print