Description
This Italian Lemon Pound Cake is a classic recipe featuring a tender, buttery crumb infused with fresh lemon zest and juice, topped with a sweet-tart lemon glaze. Made with simple ingredients like sour cream, butter, and real lemons, this moist pound cake is perfect for brunch, dessert, or gift-giving. Easy to make and absolutely delicious!
Ingredients
For the Cake:
- 3 cups all-purpose flour (the foundation of our tender crumb)
- 1 teaspoon baking powder (just enough lift without making it cakey)
- ½ teaspoon salt (balances the sweetness)
- 1 cup unsalted butter, room temperature (must be soft—this is key!)
- 1½ cups granulated sugar
- 3 large eggs, room temperature (cold eggs can cause the batter to curdle)
- Zest of 2 lemons (where most of the lemony magic lives)
- ¼ cup fresh lemon juice (adds brightness and moisture)
- ½ cup sour cream or plain Greek yogurt (the secret to that velvety texture)
- ½ cup milk, room temperature
- 2 teaspoons vanilla extract (complements the lemon beautifully)
For the Lemon Glaze (optional but highly recommended!):
- 1–1¼ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1–2 teaspoons milk (for adjusting consistency)
- Optional: a pinch of lemon zest (for extra pizzazz)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour your 9×5-inch loaf pan thoroughly, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set this aside
In your large mixing bowl, beat the room-temperature butter and granulated sugar together until the mixture is light, fluffy, and pale in color—this takes about 3 to 4 minutes. Don’t rush this step!
Add your eggs one at a time, beating well after each addition. This helps them incorporate smoothly. Then stir in the lemon zest and vanilla extract.
Here’s the key to a tender crumb: add your dry ingredients in three additions, alternating with the sour cream and milk. Start with dry, then sour cream, then dry, then milk, then finish with dry.
After that final addition, mix just until everything is combined—no more! Overmixing develops gluten and makes the cake tough.
Gently fold in the ¼ cup of fresh lemon juice until it’s just incorporated. The batter might look a tiny bit curdled—that’s perfectly normal and nothing to worry about.
Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top starts browning too quickly (usually around the 45-minute mark), tent it loosely with aluminum foil for the remaining baking time.
Let the cake cool in the pan for about 15 to 20 minutes—this helps it set up properly. Run a knife gently around the edges, then carefully remove the cake from the pan and transfer it to a wire rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar with 2 to 3 tablespoons of fresh lemon juice. Add milk a little at a time until you reach a lovely drizzle-able consistency—not too thick, not too thin.
Pour this glossy glaze over your completely cooled cake, letting it cascade down the sides in beautiful drips. For an extra touch, sprinkle a bit more lemon zest on top while the glaze is still wet.
Notes
- Don’t skip the salt – It seems small, but that half teaspoon balances the sweetness and makes the lemon flavor pop
- Test for doneness early – Ovens vary, so start checking at the 60-minute mark to avoid overbaking
- Rotate the pan halfway through – This ensures even baking, especially if your oven has hot spots
- Make extra glaze – You can always use less, but there’s nothing worse than running out halfway through drizzling
- Brush the warm cake with lemon syrup – Before glazing, try brushing the warm cake with a mixture of equal parts lemon juice and sugar for extra moisture and flavor
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian