Italian Lemon Pound Cake

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Italian Lemon Pound Cake: Bright Citrus Flavor with Tender Crumb

This Italian Lemon Pound Cake brings bakery-style richness, a moist crumb, and a bold lemon punch. Moreover, it’s simple to master at home. Because the batter uses yogurt and oil, the texture stays soft for days. Additionally, the two-layer lemon glaze adds sparkle and a gorgeous sheen. If you can zest, whisk, and wait for cooling, you can bake this beauty with confidence. If you love citrus loaves, you might also enjoy my tangy companion bakes like Blueberry Lemon Bread with Lemon Glaze.

Here’s how you can achieve that signature silky crumb and bright lemon taste, complete with professional tips to ensure every slice turns out wonderfully.

Pro Tips for Italian Lemon Pound Cake Success

1. Use room-temperature ingredients: Therefore, the batter emulsifies quickly and bakes evenly, which prevents tunneling and dryness.
2. Mind your zesting: Only remove the bright yellow layer. Consequently, you avoid bitterness from the white pith. For more lemon-forward sweets, peek at these zippy bars: Amazing Lemon Brownies.
3. Weigh or level your flour: Too much flour causes a dense cake. Instead, fluff, spoon, and level, or weigh for accuracy.
4. Don’t overmix: After adding dry ingredients, fold just until incorporated. As a result, gluten development stays low and the crumb remains tender.
5. Bake to temperature, not time: Aim for 205–210℉ in the center or a clean tester. Then cool completely before glazing to keep the top glossy and set.

Italian Lemon Pound Cake Recipe

• Preparation time: 15 minutes
• Baking time: 50–60 minutes
• Servings: 10–12 slices
• Equipment: 9-inch loaf pan, parchment, whisk, mixing bowls, fine zester, cooling rack

With this Italian Lemon Pound Cake, your kitchen transforms into a sunny Italian bakery, filling the room with citrus perfume and warm vanilla notes. For another classic drizzle-style finish, see this lovely teatime loaf: Lemon Drizzle Cake.

Ingredients:

Lemon Pound Cake

• 6 ounces yogurt either vanilla or lemon, see NOTE #1 below
• ¾ cup oil see NOTE #2 below
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest from about 2 medium sized lemons, see NOTE #3 below
• 2 teaspoons lemon extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Lemon Glaze

• 1 cup Powdered Sugar
• 2 teaspoons lemon extract
• 6–8 teaspoons lemon juice

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Directions:

Instructions

Lemon Pound Cake
Preheat oven to 350℉.
Line a 9 inch loaf pan with parchment paper and lightly spray with cooking spray. (see NOTE #4 and #5 below)
In a large mixing bowl whisk together yogurt, oil, sugar, eggs, zest and extract.
In a seperate medium sized mixing bowl whisk together flour, salt and baking powder.
Add dry ingredients to wet and mix together until just incorporated.
Pour batter into prepared loaf pan and bake for 50–60 minutes or until cake tester comes out clean (see NOTE #6 below). Cool in the pan for 20 minutes and then remove and let cool completely before applying glaze.

Lemon Glaze
Once cake is completley cooled, mix together half of icing ingredients (½ cup powdered sugar, 1 teaspoon extract and 3–4 teaspoons of lemon juice) until smooth (see NOTE #7 below). Pour over top of cake and evenly spread. Let dry for 30 mins and then repeat the process with the second half of glaze ingredients. This trick keeps most of the glaze on the top of the cake.

Ready to Relish!

This Italian Lemon Pound Cake slices like a dream, shines under its tangy glaze, and stays tender for days. Additionally, it pairs beautifully with berries, tea, or a simple espresso. For another creamy-citrus favorite, try this silky bake: Lemon Custard Pudding Cake. And if bold lemon cakes make you swoon, you’ll adore this showstopper too: A Lemon Cake to Die For. Finally, when you crave petite party treats, these sunny minis deliver: Mini Lemon Drop Cakes.

Notes & Baker’s Reference (for the numbered NOTES above)

• NOTE #1 (Yogurt): Use full-fat for best moisture. Lemon yogurt boosts citrus; vanilla offers balance. Greek yogurt works; thin slightly with a teaspoon of milk if very thick.
• NOTE #2 (Oil): Neutral oils like canola, vegetable, or light olive oil keep crumbs soft. Butter adds flavor but can firm the texture; if substituting, melt and cool before mixing.
• NOTE #3 (Zest): Zest directly over the bowl to capture aromatic oils. Two medium lemons usually yield about 1 tablespoon zest.
• NOTE #4 (Pan prep): Parchment sling helps you lift the loaf cleanly. Grease the corners so the parchment hugs the pan.
• NOTE #5 (Oven rack): Bake on the center rack for even heat. Rotate the pan in the last 15 minutes if your oven has hot spots.
• NOTE #6 (Doneness): A crack along the top is normal. If the top browns too quickly, tent loosely with foil near the end.
• NOTE #7 (Glaze): Adjust lemon juice for pourability. Thicker glaze sits on top; thinner glaze drips down the sides for a pretty finish.

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