Italian Lemon Pound Cake

I’ve baked many lemon cakes, and this Italian Lemon Pound Cake is one of my favorites: a moist, tender bundt cake bursting with bright lemon flavor, balanced with sour cream and buttermilk for rich texture.

Why You’ll Love This Recipe

I love how the fresh lemon zest and juice shine without overpowering sweetness. This cake stays moist thanks to sour cream and buttermilk, and the simple glaze or optional cream cheese frosting adds a tangy finish. It slices beautifully for serving or gifting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all‑purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
½ cup coconut oil (optional for extra moistness)
2 cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
½ cup buttermilk
½ cup sour cream
4 tablespoons fresh lemon juice
2 tablespoons lemon zest

Lemon Glaze

1½ cups powdered sugar
3 tablespoons lemon juice

Lemon Cream Cheese Frosting (optional)

4 oz cream cheese, softened
1 tablespoon lemon zest
¼ cup lemon juice
2 cups powdered sugar

directions

1. Preheat the oven to 350 °F and grease and flour a large 10–12 cup bundt pan.

2. Sift together flour, baking powder, and salt; set aside.

3. In a mixer bowl cream butter (and coconut oil, if using) with sugar on medium speed until light and fluffy, about 3–4 minutes.

4. Add eggs one at a time, beating well after each addition, scraping bowl as needed. Stir in vanilla.

5. Whisk buttermilk with sour cream in a measuring cup.

6. With mixer on low, alternate adding the dry ingredients and buttermilk mixture in three additions, beginning and ending with dry ingredients. Beat just until combined. Stir in lemon juice and zest.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 55–60 minutes (or 70–80 minutes at 325 °F in some versions) until a toothpick comes out clean. If top browns too fast, tent with foil.

9. Let cake cool in pan for 5 minutes, then invert onto a wire rack or platter.

10. While still warm, brush on lemon glaze allowing it to soak in. Once cool, drizzle cream cheese frosting if using.

Servings and timing

I slice this bundt cake into about 16 generous slices. Estimated prep time is 15 minutes and bake time approximately 55–60 minutes, totaling about 1 hour 10 minutes.

Variations

• Swap coconut oil for butter entirely for a richer taste.

• Skip the cream cheese frosting and serve with simple glaze or dusting of powdered sugar.

• Add a splash of limoncello and mascarpone topping for an elegant twist or make mini bundt cakes.

• For dairy-free, substitute plant‑based yogurt or buttermilk alternative.

storage/reheating

I store leftover slices in an airtight container at room temperature up to 3–5 days, or refrigerate during hot weather. This cake also freezes well (unglazed or glazed) for up to a month; toast slices when thawed for extra freshness.

FAQs

What makes this pound cake moist?

I use sour cream, buttermilk, and optional coconut oil for a beautifully moist and tender crumb.

Why does the recipe call for lemon juice and zest?

I want maximum lemon flavor—zest adds aromatic oils while juice gives bright citrus tang. Together they ensure a vibrant taste.

Can I use a loaf pan instead of a bundt?

Yes—I bake it in a large loaf pan or mini loaves; adjust bake time to about 45–60 minutes depending on size.

Does it taste better the next day?

Absolutely. The flavors meld even more overnight, so I often bake this a day before serving.

How do I add the glaze so it soaks in?

I brush the warm cake with lemon glaze before it’s cooled—this helps it absorb flavor deeply. After full cooling, I drizzle additional glaze or frosting.

Conclusion

I love how this Italian Lemon Pound Cake combines rich, moist texture with bright citrus flavor in every slice. It’s straightforward to make yet elegant enough for special occasions or casual gatherings. I hope baking and sharing it brings you as much joy as it does me.

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