Italian Lemon Pound Cake Is The Only Lemon Cake Recipe You Will Ever Need!

I just baked the Italian Lemon Pound Cake and it blew my mind. The vibrant citrus aroma and perfectly moist texture make it irresistible. I’m obsessed with how simple yet satisfying this delightful twist on a classic pound cake is. It effortlessly brightens any dessert table with pure, zesty goodness.

I love makin this Italian Lemon Pound Cake because it always reminds me of sunny Italian days even when it’s cloudy outside. I think the secret really lies in using fresh ingredients like 1 cup unsalted butter, 2 cups granulated sugar and the zest of 3 Italian lemons which gives it that kick of citrus flavor.

My recipe also has 4 large eggs at room temperature and 2 cups all-purpose flour, combined with a pinch of baking soda, baking powder and salt to keep things balanced. I like how the fresh lemon juice and a teaspoon of vanilla extract really brighten the flavor and make it a perfect dessert for Easter or any special occasion.

For the glaze, I mix 1 1/2 cups sifted powdered sugar with 2 to 3 tablespoons fresh lemon juice to crown the cake with extra tanginess. Its nutritional value is balanced, and I think it’s the only lemon cake recipe you will ever need.

Why I Like this Recipe

1. I love how the Italian lemons really hit every time with a bright and tangy flavor that makes me feel like summer no matter what season it is.
2. The texture of the cake is so moist and fudgy, which makes each bite feel like a little piece of heaven even on a rough day.
3. The glaze on top gives it that extra burst of sweetness and punch of lemon that keeps me coming back for more.
4. I also dig how simple the recipe is to follow, which makes it feel like a fun challenge rather than a chore, even when I mess up a step here and there.

Ingredients

• Unsalted butter: Adds rich creaminess and moisture to the cake, making it delightfully tender.
• Granulated sugar: Provides sweetness and helps with structure, but too much can be unhealthy.
• Italian lemon zest: Infuses a zesty, aromatic punch that keeps the flavor vibrant.
• Fresh lemon juice: Brings a tangy zing and balances out the sweet notes.
• All-purpose flour: Contains carbohydrates that give the cake structure even though it’s not exactly high in fibre.
• Powdered sugar: Transforms into a silky glaze that adds extra sweetness on top.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• Zest of 3 Italian lemons
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup fresh lemon juice
• 1 teaspoon vanilla extract
• For the glaze: 1 1/2 cups powdered sugar, sifted
• For the glaze: 2 to 3 tablespoons fresh lemon juice

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper.

2. In a large bowl, beat 1 cup unsalted butter with 2 cups granulated sugar and the zest of 3 Italian lemons until the mixture is light and fluffy.

3. Crack in 4 room temp eggs one at a time, beating well after each addition so it all blends nicely.

4. In a separate bowl, sift together 2 cups all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

5. Slowly mix the dry ingredients into the butter mixture, then stir in 1/3 cup fresh lemon juice and 1 teaspoon vanilla extract until just combined.

6. Pour the batter into your prepared pan and smooth the top with a spatula.

7. Bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 10 minutes then move it to a wire rack to cool completely.

9. For the glaze, whisk together 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons fresh lemon juice in a small bowl until smooth.

10. Drizzle the glaze over your cooled cake, slice it up and enjoy this totally addictive Italian Lemon Pound Cake!

Equipment Needed

1. Oven
2. Loaf pan (or parchment paper to line the pan)
3. Large mixing bowl
4. Electric mixer or a sturdy whisk
5. Measuring cups and spoons
6. Zester or grater
7. Sifter for the dry ingredients
8. Spatula
9. Small bowl for the glaze
10. Whisk for the glaze
11. Wire cooling rack
12. Toothpick for testing doneness

FAQ

• Q: Can I use regular lemons if I don’t find Italian lemons?
  A: Yep, you can, but Italian lemons give a richer and more distinct flavor so the taste might not be as bright if you use the regular ones.
• Q: Why do I need to bring the eggs to room temperature?
  A: Room temperature eggs mix better into the batter, which makes the cake texture more even and soft.
• Q: How do I know when the cake is done baking?
  A: Just poke a toothpick in the middle. If it comes out mostly clean with a few crumbs clinging on, its ready to come out of the oven.
• Q: What should I do if my glaze is too thick?
  A: If it’s too thick, you can thin it out with another tablespoon of fresh lemon juice until you get the consistency you like.
• Q: Can I make this lemon pound cake ahead of time?
  A: Sure can, it stores well in an airtight container at room temp for a couple of days, or you can freeze it for later enjoyment.

Italian Lemon Pound Cake Is The Only Lemon Cake Recipe You Will Ever Need! Substitutions and Variations

• Unsalted Butter: You can try mixing half unsalted butter with half olive oil if you dont have enough butter, but it might give a slightly different taste.
• Granulated Sugar: A blend of coconut sugar or brown sugar with white sugar can work pretty well for a richer flavor.
• Italian Lemons: If you cant find them, Meyer lemons are a good substitute though they are a bit less tart so adjust juice amounts accordingly.
• All-Purpose Flour: You might use cake flour instead to get a lighter texture, just measure it by weight since the volume can differ.
• Vanilla Extract: You may replace it with a clear almond extract to add a different nutty note that still compliments the lemon.

Pro Tips

1. Make sure your butter is really softened but not melted. If it’s too soft or melted the mix might get too runny and won’t light up correctly when you beat it with the sugar.
2. Sift your dry ingredients more than once if you can. It not only gets rid of clumps but also helps keep the cake’s texture light and uniform.
3. Add your eggs one at a time and beat them well before adding the next. It sounds like extra work but it really helps make the batter smooth without any weird lumps.
4. For the glaze, start with less lemon juice and add a little more if needed. This helps you avoid a super runny glaze and makes sure it dries just right on top of the cake.