Italian Lemon Pound Cake is a delightful treat that brings the magic of Italian baking right to your kitchen. With its refreshing citrus flavor, moist texture, and rich buttery goodness, this cake is perfect for any occasion. I remember the first time I tasted this divine treat at an Italian café—each bite transported me to sun-drenched lemon groves. Whether it’s a sunny brunch, an afternoon tea gathering, or a festive family celebration, this cake captures the essence of joy in every slice.
Why you’ll love this dish
This Italian Lemon Pound Cake is more than just a dessert; it’s a celebration of flavor and simplicity. The tangy lemon zest balances perfectly with the rich creaminess of sour cream, resulting in a cake that’s incredibly moist and satisfying. It’s a crowd-pleaser that can easily elevate any meal, from a casual weekday dinner to a festive holiday gathering. Plus, it’s easy to whip up with pantry staples and can be enjoyed fresh or stored for later.
“The Italian Lemon Pound Cake was the star of our family dinner! Its moist texture and zesty flavor had everyone asking for seconds.” – A happy baker
Step-by-step overview
Making this Italian Lemon Pound Cake is straightforward and rewarding. You’ll start by combining your wet and dry ingredients separately, then bring them together for a deliciously creamy batter. The magic truly happens in the baking process as the aromas of lemon and butter fill your kitchen. Once the cake is baked to perfection, the final touch is a zesty glaze that takes it over the top.
What you’ll need
Gather these ingredients for your Italian Lemon Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Note: For a dairy-free version, try using coconut cream instead of sour cream.
