Italian Lemon Pound Cake

Italian Lemon Pound Cake is a rich, moist, and zesty dessert with a tender crumb and bold lemon flavor in every bite. Infused with fresh lemon juice and zest, and finished with a tangy lemon glaze, this cake brings the warmth of Italian-style baking right into my kitchen. It’s perfect for brunch, dessert, or an afternoon coffee break.

Why You’ll Love This Recipe

I love this cake for its bright, vibrant lemon flavor and luxurious, buttery texture. The buttermilk keeps it soft and moist, while the lemon glaze on top adds a sweet-tart finish that makes each slice even more irresistible. It feels special enough for celebrations, yet simple enough to enjoy any day of the week.

Ingredients

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

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Fresh lemon zest

• Fresh lemon juice

• Buttermilk

• Vanilla extract

• Optional: powdered sugar and lemon juice for the glaze

Directions

1. I preheat the oven to 325°F and generously grease a bundt pan or loaf pan.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, 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, then stir in the lemon zest, lemon juice, and vanilla extract.

5. I add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, and mix just until combined.

6. I pour the batter into the prepared pan, smoothing the top.

7. I bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the cake cool for about 10–15 minutes in the pan before turning it out onto a wire rack. Once cooled completely, I drizzle with lemon glaze made from powdered sugar and lemon juice.

Servings and timing

This recipe makes 10–12 servings. It takes about 1 hour 30 minutes total—20 minutes to prep and 60–70 minutes to bake, plus cooling time.

Variations

Sometimes I add a bit of almond extract for a subtle nutty note or stir in poppy seeds for extra texture. I’ve also used orange zest in place of lemon for a different citrus twist. For a decorative touch, I top the glazed cake with thin lemon slices or a sprinkle of candied lemon peel.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5. It also freezes well—once fully cooled and unglazed, I wrap it in plastic wrap and foil. To serve, I thaw it at room temperature and glaze it just before slicing.

FAQs

Can I use regular milk instead of buttermilk?

Yes, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes as a quick substitute.

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

I make sure to grease the pan thoroughly with butter or cooking spray and lightly dust it with flour before pouring in the batter.

Can I make this in a loaf pan?

Yes, I divide the batter between two standard loaf pans and adjust the bake time to around 50–60 minutes.

Why is my pound cake too dense?

I avoid overmixing the batter and always cream the butter and sugar thoroughly. Using room temperature ingredients helps too.

Can I make this cake ahead of time?

Absolutely. I often bake it a day ahead and store it tightly wrapped—the flavor actually improves the next day.

Conclusion

Italian Lemon Pound Cake is a simple, elegant dessert that’s packed with bold lemon flavor and an irresistibly moist texture. I love how it brings together classic ingredients to create something that feels both comforting and refined. Whether served plain, glazed, or topped with berries, it’s always a slice of sunshine.