Bright and lemony, this Italian Lemon Pound Cake is super moist and bursting with lemon flavor from the lemon juice and lemon zest. This lemon bundt cake recipe is perfect for all the lemon lovers in your life!
This cake is made in a bundt pan and kept super moist with the addition of sour cream, buttermilk and coconut oil. And it's topped off with a simple lemon glaze for the perfect finishing touch.
Love bundt cakes? Try Moist Chocolate Chip Pound Cake and Classic Pillowy Soft Angel Food Cake.
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Why you’ll love this recipe
Here are some of the many reasons you'll love this cake:
- Lemon is such a wonderful flavor for a bundt cake! Fresh lemons serve double duty with their zest and juice in the cake batter, making for a bright, flavorful cake
- Bundt cakes make for the perfect special occasion dessert. They are beautiful to serve on a cake platter or cake plate and make for a delicious cake for your guests
- This recipe makes for one super moist lemon cake with a tender texture
If you are a true lemon lover looking for another delicious dessert recipe, you'll definitely want to try Lemon Olive Oil Cake and Obsession-worthy Lemon Ricotta Cake! If you're more of a cookie person, try my Lemon Crinkle Cookies or my Lemon Thyme Shortbread Cookies.
Ingredients & Substitutions
As far as lemon desserts go, this is one of the great recipes! Here is an aggregated list of the key ingredients you'll need to make this ultimate dessert recipe. See the recipe card below for specific amounts:
- All-purpose flour: be sure to measure the flour using the scoop and level technique. Scoop the flour into the measuring cup (or weigh it for more precise measurements), then level off the top with the back of the spoon. This ensures you won't end up with a dry, dense cake from mis-measuring
- Baking powder: check to make sure the baking powder in your cabinet or pantry is not expired. Do not substitute for baking soda
- Salt: I like to use kosher salt in most of my baking, however, use whatever type of salt you have in your kitchen. And feel free to adjust the amount based on your preferences
- Granulated sugar
- Butter: Use unsalted butter. Remove the butter from the fridge at least 30-60 minutes prior to baking to allow it to come to room temperature
- Coconut oil: This is one of my favorite ways to obtain a super moist texture in a cake! Do not melt the coconut oil or your cake may end up greasy. Add it to the cake batter in its solid form. If you are afraid the cake will have a coconut flavor, be sure to use refined coconut oil which has a more neutral taste compared to unrefined coconut oil
- Eggs: You'll need 5 large eggs. Be sure to remove them from the fridge at least 30 minutes prior to baking to allow them to reach room temperature. Cold eggs will not incorporate evenly into the wet ingredients while room temperature eggs will
- Vanilla extract
- Buttermilk: Do not substitute for regular milk, as the texture and flavor are very different
- Sour cream: Use full-fat sour cream. May be substituted for plain full-fat Greek yogurt
- Lemon juice: freshly squeezed is highly recommended. You'll need about 2 large lemons. Some recipes call for lemon extract. I find fresh produce to make the absolute best flavor!
- Lemon zest: Zest the 2 large lemons first then juice them. For a different flavor, try making this recipe using meyer lemons to make a delicious, moist meyer lemon pound cake!
- Powdered sugar: Otherwise known as confectioners' sugar, you'll need this for the simple recipe for buttermilk lemon glaze
How to make Italian Lemon Pound Cake Recipe
Step 1
Preheat the oven to 350ºF. Spray with nonstick cooking spray or baker's spray or butter and flour one large 10 or 12 cup Bundt pan. Set aside. See below for my pro tip on a fail proof nonstick solution for bundt cakes.
Step 2
In a large bowl, sift together the dry ingredients and set aside
Step 3
In the bowl of a stand mixer or with an electric mixer or handheld mixer, cream butter, coconut oil and sugar until light and fluffy, about 3-4 minutes. Look for the mixture to stick to the sides of the bowl. Add eggs one at a time, beating well after each addition. Stop the mixer and scrape the bottom and sides of the bowl. Add vanilla and mix until incorporated
Step 4
In a measuring cup, whisk together buttermilk and sour cream. Add dry ingredients in three additions to butter mixture alternately with buttermilk mixture, adding the remaining flour mixture last. Beat at low speed just until blended after each addition. Stir in lemon juice and lemon zest
Step 5
Pour batter into the prepared pan. Bake cake until a toothpick or cake tester inserted inserted into the center of the cake comes out clean, about 55 minutes. Check the cake after 40 minutes or so. If the top is beginning to get very brown, tent aluminum foil over top of the cake to prevent burning or over browning
Step 6
Remove the cake from the oven and cool in the pan for 15 minutes. Place an inverted wire cooling rack over top of the cake. Using oven mitts, grasp the sides of the bundt and the sides of the wire rack and carefully but swiftly overturn the cake onto the wire rack. Lift the bundt pan off the cake and let the cake cool completely
Step 7
Prepare the glaze by whisking together all ingredients in a medium bowl. Drizzle over the entire cake
Pro tips
- A simple trick for preparing a bundt pan for baking is to mix equal parts melted butter, shortening and vegetable oil in a jar. Spread liberally on the pan, avoiding any pooling of the liquid in the bottom of the pan. Sprinkle liberally with all-purpose flour. Tilt the pan while tapping the sides to spread the flour over all crevices and sides of the pan. Tap any excess flour into the garbage or sink. Store leftover mixture in the fridge for next time you bake a cake
- To store, wrap slightly warm cake in plastic wrap. This will help retain moisture in the cake and prevent the outside from drying out and getting a crust. Store cake at room temperature up to 3 days
- To freeze, slice cooled cake and place slices in a single layer on a sheet tray. Freeze at least one hour then place in a freezer safe container or bag for up to 3 months. Defrost at room temperature or place in a 350ºF (177ºC) oven for 10 minutes or until warm. The glaze may melt into the cake when warming the cake
- Wondering what to serve with lemon pound cake? Try topping with macerated berries and a dollop of vanilla whipped cream!
- Want to know what to do with leftover lemons? Here's the tips on how long lemons last in the fridge and different ways to store them.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
FAQs
What makes a pound cake moist?
Buttermilk and sour cream give this pound cake lots of moister. The secret ingredient to super moist pound cake in this recipe is coconut oil. The buttermilk also helps to create a tender cake.
Can you freeze lemon pound cake?
To freeze, slice cooled cake and place slices in a single layer on a sheet tray. Freeze at least one hour then place in a freezer safe container or bag for up to 3 months. Defrost at room temperature or place in a 350ºF (177ºC) oven for 10 minutes or until warm. The glaze may melt into the cake when warming the cake.
Why do they call a pound cake a pound cake?
Historically, pound cakes contained one pound each of flour, sugar, butter and eggs, hence the name! Now, you can find many variations on the traditional pound cake recipe.
How long does a homemade pound cake last?
To store, wrap slightly warm cake in plastic wrap. This will help retain moisture in the cake and prevent the outside from drying out and getting a crust. The cake will last up to 3 days at room temperature. Store in the fridge for up to one week. Freeze for longer storage.
Can this Italian lemon cake be made in a loaf pan?
I would recommend splitting the batter evenly between two greased or parchment lined loaf pans. The baked loaves will surely rival Starbucks lemon pound cake recipe!
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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More Baking Tips & Shortcuts
As busy people, we don't have time to wait for butter to come to room temperature. In this FREE Guide, you'll find baking tips and shortcuts to help get you baking faster!
Equipment
Ingredients
Cake
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- ½ cup coconut oil solid
- 3 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup full-fat sour cream or plain Greek yogurt
- 4 tablespoons freshly squeezed lemon juice from about 2 large lemons
- 2 tablespoons lemon zest from about of 2 large lemons
Buttermilk Lemon Glaze
- 2 cups powdered sugar sifted
- 4 tablespoons buttermilk
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350ºF. Spray or butter and flour one large 10 or 12-cup Bundt pan*
- In a medium bowl, sift together the flour, baking powder and salt. Set aside2 ⅔ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt
- In the bowl of a stand mixer or with an electric mixer, cream together butter, coconut oil and sugar until light and fluffy, about 3-4 minutes. Look for the mixture to stick to the sides of the bowl. Add eggs one at a time, beating well after each addition. Stop the mixer and scrape the bottom and sides of the bowl. Add vanilla and mix until incorporated1 cup unsalted butter, ½ cup coconut oil, 3 cups granulated sugar, 5 large eggs, 1 teaspoon vanilla extract
- In a measuring cup, whisk together buttermilk and sour cream. Add dry ingredients in three additions to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon juice and lemon zest½ cup buttermilk, ½ cup full-fat sour cream, 4 tablespoons freshly squeezed lemon juice, 2 tablespoons lemon zest
- Pour batter into prepared pan. Bake cake until a toothpick inserted inserted into the cake comes out clean, about 55 minutes. Check the cake after 40 minutes or so. If the top is beginning to get very brown, tent aluminum foil over top of the cake to prevent burning or over browning
- Remove the cake from the oven and cool in the pan for 15 minutes. Place an inverted wire cooling rack over top of the cake. Using oven mitts, grasp the sides of the bundt and the sides of the wire rack and carefully but swiftly overturn the cake onto the wire rack. Lift the bundt pan off the cake and allow the cake to cool completely
- Prepare the glaze by whisk together all ingredients in a medium bowl. Drizzle over the cooled cake2 cups powdered sugar, 4 tablespoons buttermilk, 1 tablespoon lemon zest, 2 teaspoons lemon juice
Notes
- *The best way to prepare a bundt pan for baking is to mix equal parts melted butter, shortening and vegetable oil in a jar. Spread liberally on the pan, avoiding any pooling of the liquid in the bottom of the pan. Sprinkle liberally with all-purpose flour. Tilt the pan while tapping the sides to spread the flour over all crevices and sides of the pan. Tap any excess flour into the garbage or sink. Store leftover mixture in the fridge for next time you bake a cake
- To store, wrap slightly warm cake in plastic wrap. This will help retain moisture in the cake and prevent the outside from drying out and getting a crust. Store cake at room temperature up to 3 days
- Cake may be stored for up to one week in the fridge. Warm slices gently on 50% power in the microwave in 30 second increments until desired temperature. The glaze may melt into the cake when warming the cake
- To freeze, slice cooled cake and place slices in a single layer on a sheet tray. Freeze at least one hour then place in a freezer safe container or bag for up to 3 months. Defrost at room temperature or place in a 350ºF (177ºC) oven for 10 minutes or until warm
Nutrition
