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Moist Italian Lemon Pound Cake Recipe

  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 slices 1x

Description

This Moist Italian Lemon Pound Cake is a rich, buttery dessert infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for any occasion, this easy-to-make cake is a citrus lover’s dream!

Ingredients

Scale
  • 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

Instructions

  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.

Notes

  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: dessert
  • Method: Baking
  • Cuisine: italian

Keywords: Italian lemon pound cake, lemon dessert, easy pound cake, homemade lemon cake, citrus cake

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Find it online: https://dinnerrecipesidea.com/moist-italian-lemon-pound-cake-recipe/