By Bring Italian Lemon Pound Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Italian Lemon Pound Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Italian Lemon Pound Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla
PREPARATION STEPS
Preheat oven to 300 degrees
Sift flour, baking powder, and salt and set aside
In another bowl, cream butter and sugar until light and fluffy
Beat in eggs, one at a time
Mix in the sour cream, lemon juice, vanilla, and lemon zest.
Mix half of the flour mixture into the butter mixture
Mix in the buttermilk and then add in the remaining flour mixture
Mix just until the flour disappears
Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean
Remove the cake from the oven and allow to cool for 5 minutes
Turn the cake over on a cake platter.
Lemon Glaze
1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth
consistency. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
