Dessert

Italian Lemon Pound Cake Recipe

Name: Italian Lemon Pound Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 cups all purpose flour; 2 tsp baking powder; 1 cup unsalted butter (room temperature); 2 cups sugar; 6 large eggs (room temperature); 2 tsp vanilla extract; Zest of 1 lemon; 6 tbsp fresh squeezed lemon juice (divided); 1 ¼ cups sour cream (room temperature); 2 tbsp heavy whipping cream; 2 cups confectioners sugar

Bylilan Sage October 10, 2025October 10, 2025

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Introduction

This Italian Lemon Pound Cake is a delightful blend of rich, buttery texture with a bright, tangy lemon flavor. Moist and dense, it’s perfect for afternoon tea or a light dessert. The lemon glaze adds a lovely, glossy finish that enhances every bite.

A golden brown bundt cake with a smooth white icing glaze dripping down the ridges, sitting on a black cooling rack over a white marbled surface. One slice of the cake is cut, revealing a soft, moist, light yellow inside texture. In front of the cake, there are three bright yellow lemon slices placed on the cooling rack. A black and white checkered cloth lies partially in the lower right corner, adding a cozy touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all purpose flour
2 tsp baking powder
1 cup unsalted butter (room temperature)
2 cups sugar
6 large eggs (room temperature)
2 tsp vanilla
Zest of 1 lemon
6 tbsp fresh squeezed lemon juice (divided)
1 ¼ cups sour cream (room temperature)
2 tbsp heavy whipping cream
2 cups confectioners sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease and flour a bundt cake pan.
Step 2: In a large bowl, whisk together the flour and baking powder. Set aside.
Step 3: In a stand mixer or large mixing bowl, combine the butter, sugar, eggs, vanilla, and lemon zest. Mix at medium speed until fully combined.
Step 4: In a small bowl, whisk together the sour cream and 4 tablespoons of lemon juice.
Step 5: On low speed, alternately add the dry mixture and sour cream mixture to the wet ingredients in quarters: start with ¼ of the dry mixture, then half of the sour cream mixture, then another ¼ dry mixture, continuing until all is incorporated. If using a hand mixer, add half the dry and sour cream mixtures first, then the remaining halves, mixing well after each addition.
Step 6: Pour the batter into the prepared bundt pan and smooth the top evenly.
Step 7: Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool completely before preparing the icing.
Step 9: For the icing, whisk together confectioners sugar, heavy whipping cream, and 2 tablespoons of lemon juice in a bowl. Add more cream if needed to achieve a fluid but slightly thick glaze consistency.
Step 10: Pour the icing over the top of the cake, allowing it to drip down the sides. Place paper towels under the cake if using a wire rack to catch drips.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor.
For a lighter texture, substitute half the sour cream with Greek yogurt.
Add a teaspoon of poppy seeds to the batter for a subtle crunch and visual appeal.
If you prefer, dust the cake with extra powdered sugar instead of glazing.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to one week. To reheat, warm individual slices in the microwave for 10-15 seconds. The icing may soften when refrigerated but will firm up again at room temperature.