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Italian Lemon Pound Cake - Bright, Buttery, and Tender

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cake:
  • 1 cup (226 g) unsalted butter, softened
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (180 g) sour cream, room temperature
  • 1/3 cup (80 ml) freshly squeezed lemon juice
  • 2 tablespoons finely grated lemon zest (from 2–3 lemons)
  • 1 teaspoon pure vanilla extract
  • Optional: 1 tablespoon limoncello (for extra lemon lift)
  • For the lemon syrup:
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1/4 cup (50 g) granulated sugar
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons freshly squeezed lemon juice
  • Pinch of salt
  • To finish (optional):
  • Thin lemon slices or zest curls
  • Fresh berries
  • Light dusting of powdered sugar

Method
 

  1. Prep your pan and oven. Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan or a 10-cup bundt pan. Line a loaf pan with a parchment sling for easy removal. Dust with flour and tap out the excess.
  2. Mix the dry ingredients. In a bowl, whisk flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar on medium speed for 3–4 minutes, until pale and fluffy. This step builds structure and gives you that tight, velvety crumb.
  4. Add eggs one at a time. Beat in the eggs, one by one, mixing well after each addition. Scrape the bowl as needed. Stir in the lemon zest and vanilla (and limoncello if using).
  5. Combine wet and dry. Stir the lemon juice into the sour cream. Add the flour mixture to the butter mixture in three parts, alternating with the sour cream mixture in two parts. Begin and end with the flour. Mix on low just until combined. Do not overmix.
  6. Fill the pan. Spoon the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.
  7. Bake. Bake for 55–70 minutes for a loaf pan or 50–65 minutes for a bundt, until the top is golden and a skewer comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
  8. Make the lemon syrup. While the cake bakes, combine lemon juice and sugar in a small saucepan. Heat over low, stirring, until the sugar dissolves. Set aside.
  9. Soak the warm cake. Let the cake cool in the pan for 10 minutes. Poke small holes on top with a skewer. Brush or spoon the warm lemon syrup evenly over the cake. Let it soak in for another 10–15 minutes.
  10. Remove and cool. Lift or invert the cake onto a wire rack and let it cool completely.
  11. Glaze. Whisk powdered sugar with 2 tablespoons lemon juice and a pinch of salt. Add more juice to reach a thick but pourable consistency. Drizzle over the cooled cake. Let the glaze set before slicing.
  12. Serve. Slice with a sharp serrated knife. Garnish with fresh berries, lemon curls, or a light dusting of powdered sugar if you’d like.