Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon fresh lemon zest (from 2-3 lemons)
- ½ cup fresh lemon juice (from 2-3 lemons)
- ½ cup whole milk, at room temperature
- For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set this dry mixture aside.
- In a large mixing bowl, using an electric mixer (or stand mixer with paddle attachment), cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale yellow, about 3-5 minutes.
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula as needed to ensure everything is mixed evenly.
- Beat in the fresh lemon zest until fragrant and evenly distributed throughout the butter mixture.
- In a separate small bowl or measuring cup, combine the fresh lemon juice and whole milk.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the wet ingredients (milk and lemon juice mixture). Begin and end with the dry ingredients. Mix on low speed until just combined after each addition; be careful not to overmix the batter.
- Pour the prepared batter evenly into your greased and floured loaf pan, spreading it gently to the edges.
- Bake in the preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert it onto the wire rack to cool completely before glazing.
- While the cake cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until the mixture is smooth and free of lumps. Add more lemon juice, one teaspoon at a time, if you prefer a thinner consistency.
- Once the cake is completely cool, drizzle the prepared lemon glaze evenly over the top, allowing it to elegantly drip down the sides. Slice and serve your beautiful Italian Lemon Pound Cake.
Notes
Ensure all cold ingredients, especially butter, eggs, and milk, are at room temperature for a smoother batter and better emulsification, leading to a perfectly tender crumb. Do not overmix the batter once the flour is added, as this can activate gluten too much and lead to a tough cake. For an extra lemony punch and added moisture, consider brushing the warm cake with a simple syrup (equal parts sugar and lemon juice, briefly heated) before applying the glaze. This classic Italian Lemon Pound Cake stores wonderfully at room temperature, covered, for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 380
- Sugar: 45g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg