Italian Lemon Pound Cake

Indulge your senses with the vibrant flavors of Italian Lemon Pound Cake! This delightful treat harmonizes sweet and tart notes, delivering a refreshing slice that’s perfect for any occasion. In this post, I’ll guide you through easy steps to create the perfect cake, share essential ingredients, and inspire you with exciting variations. Ready to bake a slice of sunshine? Click through to explore the full recipe and tips for your best lemon pound cake yet!

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Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

Zest of 2 large lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

3 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt or tube pan generously to prevent sticking.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes.

Add the eggs: One at a time, add the eggs, beating well after each addition to fully incorporate.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine wet and dry ingredients: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

Add lemon flavors: Stir in the lemon zest, fresh lemon juice, and vanilla extract until well blended.

Pour the batter: Transfer the batter into the prepared bundt or tube pan, smoothing the top with a spatula.

Bake: Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice until you reach your desired consistency.

Glaze the cake: Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 12 servings

- Presentation Tips: Serve your lemon pound cake on a beautiful cake stand, garnished with lemon slices and fresh mint leaves for a refreshing pop of color. Optionally, dust with extra powdered sugar before serving for added flair.