Italian Lemon Pound Cake

I’ve been perfecting this Italian lemon pound cake for years, and there’s something magical about how the bright citrus cuts through the rich, buttery crumb. Most recipes you’ll find online miss the key technique that makes all the difference between a good cake and an exceptional one. The secret lies in how you handle the lemon zest and when you incorporate it into the batter.

Recipe

I can tell you with absolute certainty that this Italian Lemon Pound Cake will become your new obsession—it’s the kind of cake that disappears from the counter faster than you can slice it. What makes this recipe truly special is the combination of fresh lemon zest, real lemon juice, and a touch of Italian mascarpone that creates an incredibly moist, tender crumb that’s leagues beyond your typical dry pound cake.

I’ve been perfecting this recipe for years, and every single time I serve it, people literally ask for the recipe before they’ve even finished their first bite. The texture is pure magic—dense enough to satisfy like a proper pound cake should, but with this gorgeous light, buttery crumb that practically melts on your tongue.

The lemon flavor is bright and zesty without being overpowering, and there’s this subtle richness from the mascarpone that makes each bite feel indulgent yet invigorating at the same time. Your kitchen will smell like a Italian bakery while it bakes, filling your home with the most incredible citrusy, buttery aroma that’ll have everyone gravitating toward the kitchen.

Trust me, even if you’ve never made a pound cake before, this recipe is so straightforward and foolproof that you’ll feel like a baking genius when you pull that golden, perfectly domed cake from the oven. For best results, use a 10-speed stand mixer to ensure even mixing and a perfectly smooth batter.

Ingredients

This isn’t your average pound cake—it’s a slice of Italian sunshine that demands the right ingredients to truly shine. The secret lies in balancing rich, buttery elements with bright citrus notes that’ll transport you straight to the Amalfi Coast. Here’s what you absolutely need to make this cake sing.

For the Cake:

• All-purpose flour – The foundation that gives structure without being too heavy
• Unsalted butter, room temperature – Must be properly softened for that signature pound cake crumb
• Granulated sugar – Creates the perfect sweet base that lets lemon flavors pop
• Large eggs, room temperature – Cold eggs will curdle your batter, so plan ahead
• Fresh lemon zest – This is NON-NEGOTIABLE! Bottled zest tastes like cleaning products
• Fresh lemon juice – At least 3-4 large lemons for maximum punch
• Whole milk – Buttermilk works too, but adds tanginess that competes with lemon
• Vanilla extract – Pure only, please—imitation tastes fake next to fresh citrus
• Baking powder – For just enough lift without making it too fluffy
• Salt – Enhances every other flavor in the cake

For the Lemon Glaze:

• Powdered sugar – Sift it or you’ll have lumpy glaze
• Fresh lemon juice – Same lemons as the cake for consistency
• Lemon zest – Extra pop of color and flavor in every drizzle

Pro Substitutions: No fresh lemons? Don’t even bother—this cake lives and dies by citrus quality.

Out of whole milk? Add a tablespoon of vinegar to milk and let it sit 5 minutes.

Need dairy-free? Oat milk works surprisingly well here.

How to Make the Best Authentic Italian Lemon Pound Cake

Preheat your oven to 325°F and prepare your pan by buttering and flouring a 9×5-inch loaf pan thoroughly.

This lower temperature guarantees even baking throughout the dense pound cake without burning the exterior. The butter and flour coating creates a barrier that prevents sticking and gives you those beautiful clean edges when you turn out the cake.

Don’t skip the flouring step—it’s your insurance policy for easy removal.

Cream the softened butter with granulated sugar for 4-5 minutes until light and fluffy.

Your butter should be soft enough to leave an indent when pressed but not melted or greasy. This extended creaming time incorporates air into the batter, creating the tender crumb that makes pound cake special.

The mixture should nearly double in volume and turn pale yellow—this is your foundation for a perfect texture.

Add eggs one at a time, beating well after each addition until fully incorporated.

Room temperature eggs blend more easily and won’t cause the butter to seize up. Each egg needs about 30 seconds of mixing before adding the next one.

If your mixture looks slightly curdled, don’t panic—it will come together once you add the flour.

Beat in vanilla extract and fresh lemon zest until evenly distributed.

Zest your lemons before juicing them, and use a microplane for the finest zest that won’t create bitter pockets. The oils from fresh zest provide much more intense flavor than bottled lemon extract.

Mix just until you can see the zest specks evenly throughout the batter.

In a separate bowl, whisk together flour, baking powder, and salt.

This dry ingredient mixture guarantees even distribution of the leavening agent, preventing pockets of dense or overly risen cake.

Whisking also aerates the flour slightly, contributing to a lighter final texture.

Alternate adding the flour mixture and buttermilk to the creamed butter, beginning and ending with flour.

Add the flour mixture in three additions and buttermilk in two additions, mixing on low speed just until each addition disappears.

This method prevents overmixing while guaranteeing everything combines evenly. Overmixing at this stage develops too much gluten, resulting in a tough, dense cake instead of the tender crumb you want.

Gently fold in fresh lemon juice until just combined—no more than 10-15 gentle stirs.

The acid in lemon juice can cause the batter to curdle slightly, which is normal. Stop mixing as soon as you no longer see streaks of juice.

This final addition brightens the entire flavor profile and adds moisture without compromising the structure.

Pour batter into your prepared pan and gently tap on the counter to release air bubbles.

Spread the batter evenly with an offset spatula, creating a slight depression down the center if you want an even top.

The gentle tapping settles the batter and prevents large air pockets that could create holes in your finished cake.

Bake for 65-75 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

The top should be golden brown and spring back lightly when touched. Start checking at 65 minutes—overbaking pound cake makes it dry.

If the top browns too quickly, tent loosely with foil for the final 15 minutes. The cake will pull slightly from the sides when done.

Cool in the pan for 15 minutes before turning out onto a wire rack.

This brief cooling time allows the structure to set while preventing the cake from breaking apart.

If you try to remove it too soon, it may fall apart; too long, and it might stick to the pan despite your careful preparation.

Chef Tips

When you’re zesting lemons, choose organic ones since you’ll be eating the peel, and always zest before juicing—it’s nearly impossible to zest a juiced lemon.

Room temperature ingredients can’t be overstated in importance; cold eggs will cause your butter mixture to seize, and cold buttermilk won’t incorporate smoothly.

Perfect flavor balance requires proper baking technique and patience.

Nutrition

This Italian Lemon Pound Cake provides a rich, indulgent dessert with approximately 320 calories per slice. The nutritional values are based on a standard recipe serving 12 portions.

What You’ll Love About This Recipe

This Italian Lemon Pound Cake brings sunshine straight to your kitchen with its bright, zesty flavor that makes every bite feel like a little celebration. You’ll find yourself reaching for slice after slice of this tender, buttery cake that perfectly balances sweet and tangy notes.

Simple ingredients you probably already have – This recipe uses basic pantry staples like butter, eggs, flour, and fresh lemons, so you won’t need to hunt down any fancy or expensive ingredients at the store.

Foolproof technique that works every time – The straightforward mixing method makes this cake nearly impossible to mess up, even if you’re new to baking. The results always come out beautifully golden and perfectly moist.

Versatile dessert that fits any occasion – Whether you’re serving it with afternoon tea, bringing it to a potluck dinner, or just treating yourself to a sweet snack, this cake feels both elegant enough for company and comforting enough for everyday enjoyment.

Recipe Card

This classic Italian Lemon Pound Cake delivers a perfect balance of rich, buttery texture with bright citrus flavor that makes it an ideal dessert for any occasion.

The combination of fresh lemon juice and zest creates an authentic taste that captures the essence of traditional Italian baking.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ½ cup whole milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine lemon juice, milk, and vanilla in a measuring cup.
6. Alternately add dry ingredients and wet ingredients to the butter mixture, beginning and ending with flour mixture.
7. Fold in lemon zest until just combined.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
10. Cool in pan for 10 minutes before turning out onto a wire rack.

Notes:

Use room temperature ingredients for best results.

Fresh lemon juice and zest provide superior flavor compared to bottled alternatives.

Store covered at room temperature for up to 3 days.

Equipment:

9×5-inch loaf pan, electric mixer, wire cooling rack

Time:

Prep time: 15 minutes

Cooking time: 60-70 minutes

Cuisine: Italian

Serving: 8-10 slices

Frequently Asked Questions

Can I Freeze Italian Lemon Pound Cake for Later?

Yes, you can freeze it! I’ll share freezing tips: wrap tightly in plastic wrap, then foil. This storage guide guarantees freshness for up to three months. Thaw at room temperature before serving.

How Long Does Homemade Italian Lemon Pound Cake Stay Fresh?

I’d say your homemade cake stays fresh for about 3-4 days at room temperature when properly wrapped. For better freshness duration, I recommend these storage tips: wrap tightly in plastic wrap or store in an airtight container.

What’s the Difference Between Italian and American Lemon Pound Cake?

I’ve noticed Italian lemon pound cake has more intense lemon flavor compared to American versions. The flavor comparison shows Italian recipes use lemon zest and juice more generously, creating brighter, more pronounced citrus notes throughout.

Can I Make This Recipe Gluten-Free or Dairy-Free?

Yes, I can help you adapt this recipe! For gluten free substitutes, use almond flour or a 1:1 baking blend. For dairy free alternatives, substitute butter with vegan butter and milk with plant-based options.

Why Did My Italian Lemon Pound Cake Turn Out Dense?

Your cake likely turned out dense because you overmixed the batter or your oven temperature was too low. I recommend checking your oven’s accuracy and mixing just until ingredients combine for proper batter consistency.