Zesty Italian Lemon Pound Cake Recipe

Italian Lemon Pound Cake is a deliciously moist and zesty cake that brings the taste of Italy right to your kitchen. This cake is characterized by a rich, buttery flavor with a refreshing lemon twist. Perfect for afternoon tea, family gatherings, or just a simple treat, this cake is a favorite for its ease of preparation and ability to please a crowd. The Italian influence can be seen in the use of simple, yet flavorful ingredients such as lemon zest and a touch of vanilla. Whether you’re baking for a special occasion or just to enjoy a slice with coffee, this cake will surely be a hit.

Ingredients

To make the Italian Lemon Pound Cake, you will need the following ingredients:

  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 cup of unsalted butter, softened
  • 1 ½ cups of granulated sugar
  • 4 large eggs
  • 1 teaspoon of vanilla extract
  • Zest of 2 lemons
  • ¼ cup of fresh lemon juice
  • ½ cup of whole milk
  • Powdered sugar for dusting (optional)


Preparation

To prepare your Italian Lemon Pound Cake, start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking. Begin by sifting the flour, baking powder, and salt in a medium bowl. Set it aside.

Next, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy. This step is important as it helps incorporate air into the batter, giving the cake a light texture. Once the butter and sugar are combined, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix well.

Slowly incorporate the flour mixture into the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until the batter is just combined—be careful not to overmix to avoid a dense cake.

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar for a finishing touch.


Mistakes to Avoid

When preparing Italian Lemon Pound Cake, it’s essential to avoid a few common mistakes to ensure your cake turns out perfect every time. One mistake many people make is overmixing the batter, which can lead to a dense and heavy cake. Always mix the ingredients until just combined to maintain a light texture.

Another mistake is not properly measuring the flour. Flour should be spooned into the measuring cup and leveled off. If you scoop the flour directly with the cup, you may end up with too much, resulting in a dry cake. Also, ensure the butter is softened before starting—using cold butter can prevent the batter from properly creaming, affecting the final texture.

Additionally, not using enough lemon zest can result in a cake that lacks the bright citrus flavor. Don’t skip this step, as it truly defines the cake’s character. Lastly, be cautious when checking the cake’s doneness. Overbaking can lead to a dry crumb, so check the cake after 55 minutes and keep an eye on the time to ensure it doesn’t get too brown.


Ingredient Alternatives

If you want to modify the recipe to suit your preferences or dietary needs, there are several ingredient substitutions you can consider. For a dairy-free version, substitute the butter with vegan butter and replace the milk with a non-dairy alternative like almond or oat milk.

For those who prefer a different citrus flavor, orange zest and juice can be used instead of lemon, creating a deliciously unique twist. You could even try combining lemon and orange zest for a mixed citrus flavor.

If you’re looking to cut back on sugar, you can use a sugar substitute like stevia or monk fruit sweetener. Just be sure to adjust the measurements as needed since different sweeteners have varying levels of sweetness.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure the blend includes a binding agent like xanthan gum to help with texture.

Tips and Tricks

Here are some tips and tricks to help you perfect your Italian Lemon Pound Cake:

  1. Use room temperature ingredients: Always ensure that your butter, eggs, and milk are at room temperature before starting. Cold ingredients can cause the batter to seize up, resulting in uneven mixing and a dense texture. Take the butter and eggs out of the fridge about 30 minutes before you begin.
  2. Zesting the lemons: When zesting the lemons, be sure to only remove the yellow part of the peel. The white pith underneath can be bitter and will affect the cake’s flavor. You can use a fine grater or a zester for the best results.
  3. Don’t open the oven door: During baking, avoid opening the oven door until the last 10 minutes of baking time. Opening the door too early can cause the cake to collapse or sink in the middle due to the sudden change in temperature.
  4. Check for doneness: If you’re unsure whether your cake is done, do the toothpick test. Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs clinging to it, the cake is ready. If the toothpick comes out wet, give it a few more minutes and check again.
  5. Storage: To keep your cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It should stay fresh for up to 3-4 days at room temperature or about a week if refrigerated.


Suggestions

Here are some creative ways to serve and enjoy your Italian Lemon Pound Cake:

  1. Pair with fruit: Fresh berries, like strawberries, raspberries, or blueberries, complement the tangy flavor of the lemon. Serve a slice of the cake with a handful of fresh fruit for a light, refreshing dessert.
  2. Lemon glaze: For an extra burst of lemony goodness, drizzle a simple lemon glaze over the top of the cake. To make the glaze, mix powdered sugar with a little lemon juice until it reaches your desired consistency, then pour it over the cake for a beautiful, glossy finish.
  3. Serve with whipped cream or mascarpone: For a more indulgent treat, top your cake with a dollop of freshly whipped cream or mascarpone cheese. The creaminess balances the tartness of the lemon, creating a luxurious flavor combination.
  4. Make it into a cake pop: If you have leftover cake, turn it into cake pops! Crumble the cake and mix it with a little frosting, roll into balls, and dip in chocolate for a fun treat.
  5. Tea time: Italian Lemon Pound Cake pairs perfectly with a hot cup of tea, especially with herbal flavors like chamomile or earl grey. It’s an excellent option for an afternoon tea party or a relaxing break.

FAQ

  1. Can I freeze Italian Lemon Pound Cake? Yes, this cake freezes well. To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and foil. Store it in an airtight container or freezer bag. It will keep for up to 3 months. To thaw, simply leave it at room temperature for a few hours.
  2. Can I make this cake without lemon? While lemon is the key ingredient, you can substitute it with another citrus fruit, such as orange or lime, for a different flavor. Keep in mind that the texture of the cake will remain the same, but the flavor will change depending on the fruit used.
  3. What if I don’t have a loaf pan? If you don’t have a 9×5-inch loaf pan, you can use a 9-inch round cake pan or a bundt pan. Just be sure to adjust the baking time, as it may vary depending on the pan size.
  4. Can I make this recipe in advance? Yes, you can prepare the cake a day or two ahead of time. In fact, the flavor improves as it sits. Just store it in an airtight container at room temperature, and it will remain fresh for a couple of days.
  5. Can I add a filling to the cake? You can certainly add a filling, such as lemon curd or a fruit jam, to the middle of the cake for added flavor. Just cut the cake into two layers and spread the filling between them before reassembling.


Conclusion

Italian Lemon Pound Cake is a classic, flavorful dessert that’s perfect for almost any occasion. Whether you’re serving it at a special event, pairing it with a hot cup of tea, or just enjoying a slice with a friend, this cake offers the perfect balance of sweetness and citrusy brightness. With its soft texture and delightful flavor, it’s sure to become a favorite in your recipe collection.

By following the steps and tips outlined here, you’ll create a cake that’s sure to impress. With its versatility, you can customize it with different citrus fruits, fillings, or glazes to make it your own. No matter how you serve it, Italian Lemon Pound Cake is sure to be a crowd-pleaser. Happy baking

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Zesty Italian Lemon Pound Cake Recipe


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  • Author: Emilline Labrita

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • ½ cup whole milk
  • Powdered sugar for dusting (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
  • In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set the dry ingredients aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy. This should take about 3-5 minutes.
  • Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, lemon zest, and fresh lemon juice to the mixture and beat until combined.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start with the dry ingredients and finish with them. Mix until just combined; be careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the cake with aluminum foil to prevent overbaking.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  • Optional: Once the cake is completely cooled, dust the top with powdered sugar for a finishing touch.

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