Italian Lemon Pound Cake

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!


The pound cake is super moist with the addition of sour cream, buttermilk and coconut oil.


Why Is This  Cake So Moist?

INGREDIENTS All-purpose flour Baking powder Salt Sugar Unsalted butter  Coconut oil solid Eggs Vanilla extract Buttermilk Full-fat sour cream Freshly squeezed lemon juice  Lemon zest 


Buttermilk Lemon Glaze Powdered sugar  Buttermilk Lemon zest Lemon juice

Buttermilk: Do not substitute for regular milk, as the texture and flavor are very different

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. 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. 

Got Leftovers?

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

Wondering what to serve with lemon pound cake? Try topping with macerated berries and a dollop of vanilla whipped cream!

Prepare the glaze by whisking together all ingredients in a medium bowl. Drizzle over the entire cake


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