Italian Lemon Pound Cake – A Zesty, Moist, and Elegant Classic

Why You’ll Love This Recipe

This Italian Lemon Pound Cake is everything a great pound cake should be: rich, moist, and tender with a bright citrus aroma that fills your kitchen as it bakes. The lemon syrup soaks into the cake, giving it an irresistibly soft texture, while the glaze adds the perfect sweet-tart finish. Whether you’re serving it at brunch, gifting it to friends, or enjoying it with a cup of tea, it’s an elegant dessert that always delights.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Provides structure for the pound cake, keeping it dense but soft.

Baking powder and baking soda – Help the cake rise just enough while maintaining its signature pound cake texture.

Salt – Balances the sweetness and enhances the lemon flavor.

Unsalted butter – Adds richness and that classic pound cake flavor. Make sure it’s softened to room temperature.

Olive oil (optional) – Replaces part of the butter for a moist crumb and a subtle, fruity undertone.

Granulated sugar – Sweetens the cake and gives it a golden crust as it bakes.

Eggs – Bind the batter and contribute to its rich, smooth texture.

Lemon zest and lemon juice – The heart of this recipe, infusing the cake with fresh, tangy citrus flavor.

Buttermilk or Greek yogurt – Keeps the cake moist and tender while adding a slight tang.

Vanilla extract – Complements the lemon and rounds out the flavor beautifully.

Powdered sugar – Used for the lemon glaze, giving the cake a sweet, glossy finish.

Lemon syrup (optional) – A simple syrup made from lemon juice and sugar brushed over the warm cake to intensify flavor and moisture.

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter, olive oil (if using), and sugar together until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake bakes, prepare the lemon syrup by heating equal parts lemon juice and sugar in a small saucepan until the sugar dissolves.
9. Once the cake is baked, let it cool for 10 minutes in the pan, then transfer to a wire rack. Brush the warm cake with lemon syrup to soak in flavor.
10. When fully cooled, whisk together powdered sugar and lemon juice to make the glaze, then drizzle it generously over the cake.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Servings: 8–10 slices
Preparation time: 20 minutes
Baking time: 60 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 50 minutes

Storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To serve, bring it to room temperature or warm individual slices in the microwave for about 10 seconds. You can also freeze the cake—wrap it tightly in plastic wrap and foil for up to 2 months. Thaw overnight before glazing or serving.

Variations and Customizations

Limoncello Glaze – Replace part of the lemon juice in the glaze with limoncello for an elegant Italian touch.

Blueberry Lemon Cake – Fold a cup of fresh blueberries into the batter for a fruity twist.

Lemon Ricotta Cake – Substitute half the butter with ricotta cheese for a moist, dense texture.

Coconut Lemon Pound Cake – Add shredded coconut to the batter and glaze for a tropical flair.

Gluten-Free Version – Use a 1:1 gluten-free flour blend; the cake will remain moist and flavorful.

Vegan Option – Replace eggs with flax eggs, butter with vegan butter, and use plant-based yogurt or milk.

Poppy Seed Lemon Cake – Stir in 2 tablespoons of poppy seeds for added texture and a bakery-style finish.

Almond Lemon Cake – Add a teaspoon of almond extract and a handful of sliced almonds on top for a nutty aroma.

Cream Cheese Lemon Frosting – Swap the glaze for a rich cream cheese topping for an indulgent variation.

Orange-Lemon Fusion – Add a tablespoon of orange zest for a more complex citrus flavor.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best, brightest flavor—bottled juice can taste slightly bitter.

Why is my pound cake dense?

Overmixing can cause a heavy texture. Mix until ingredients are just combined.

Can I make this in mini loaves?

Yes, bake in mini pans for 25–30 minutes, perfect for gifting or parties.

How can I make it extra moist?

Brushing the cake with lemon syrup while warm keeps it tender and flavorful.

Can I skip the glaze?

Yes, but the glaze adds beautiful shine and enhances the lemon flavor.

What’s the best flour to use?

All-purpose flour works perfectly for a tender, classic crumb.

Can I use oil instead of butter entirely?

You can, but using both gives the cake the best balance of richness and moisture.

Can I add zest from other citrus fruits?

Absolutely—lime or orange zest pair beautifully with lemon.

How long should I cool the cake before glazing?

Allow the cake to cool completely, about 30–40 minutes, so the glaze sets nicely.

What pairs best with this cake?

It’s lovely with hot tea, coffee, or a scoop of vanilla gelato for a light dessert.

Conclusion

The Italian Lemon Pound Cake is a timeless dessert that brings together the simple beauty of classic baking and the bold brightness of fresh lemon. With its moist crumb, rich buttery texture, and tangy glaze, it’s a cake that feels both comforting and sophisticated. Whether you serve it as an afternoon treat or as the grand finale to a dinner, every bite captures the sunny essence of Italy in a slice.

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