Italian Lemon Pound Cake

This Italian Lemon Pound Cake delivers a bright, fresh flavor profile with a perfectly soft and fluffy texture that's characteristic of classic Italian baking. Unlike traditional pound cakes made with butter, this recipe uses oil instead, creating an incredibly moist crumb that stays tender for days. The vibrant lemon infuses every bite, making this an irresistible dessert that requires minimal effort but delivers maximum flavor.

I've made this cake countless times for family gatherings, and it disappears within minutes. My sister-in-law, who claims she doesn't have a sweet tooth, always asks for a second slice when I serve this with afternoon coffee.

Ingredients You'll Need

• Yogurt (6 oz, vanilla or lemon flavored): Adds tenderness and a subtle tang that enhances the lemon flavor; make sure to use regular cow's milk yogurt with sugar rather than Greek yogurt for proper moisture
• Oil: The secret to this cake's incredibly moist texture; avocado or safflower oil works wonderfully without adding any competing flavors
• Granulated Sugar: Provides the perfect sweetness while helping create that golden exterior
• Large Eggs: Act as both a binding agent and leavener, contributing to the cake's fluffy structure
• Lemon Zest: Contains the essential oils of the lemon, giving the cake its true lemon character; don't skip this ingredient!
• Lemon Extract: Intensifies the lemon flavor without adding additional liquid that could throw off the cake's texture
• All-Purpose Flour: The foundation of our cake; measure by spooning into cups and leveling for best results
• Salt: Just a pinch balances the sweetness and enhances all other flavors
• Baking Powder: Provides the perfect rise without the complication of creaming butter

• Powdered Sugar: Creates a smooth, sweet coating that melts in your mouth
• Lemon Extract: Adds concentrated flavor without thinning the glaze
• Fresh Lemon Juice: Provides both flavor and the perfect consistency for a glaze that sets beautifully

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Step-by-Step Instructions

Step 1:

Prepare your baking environment - Preheat your oven to 350°F and position the rack in the center. This ensures even heat distribution around your cake for perfect baking. Take your time with this step as an improperly heated oven can ruin the texture of your pound cake.

Step 2:

Line your loaf pan properly - Cut a piece of parchment paper long enough to cover the bottom of a 9-inch loaf pan with extra hanging over the long sides. This creates handles that will help you lift the finished cake out without damaging it. Lightly spray the exposed short ends with non-stick spray for easy release.

Step 3:

Mix your wet ingredients thoroughly - In a spacious mixing bowl, combine the yogurt, oil, granulated sugar, eggs, lemon zest, and lemon extract. Whisk until completely smooth and slightly lighter in color. The mixture should look glossy and well-emulsified, which will contribute to the cake's even texture.

Step 4:

Combine your dry ingredients separately - In another bowl, whisk together the flour, salt, and baking powder until evenly distributed. This prevents clumps of baking powder that could create bitter pockets or uneven rising in your finished cake.

Step 5:

Combine wet and dry ingredients with care - Add the flour mixture to the wet ingredients and fold gently with a spatula just until no dry streaks remain. Overmixing at this stage will develop gluten and result in a tougher cake, so use a light hand and stop as soon as the batter comes together.

Step 6:

Transfer to the pan and bake - Pour the batter into your prepared loaf pan, smoothing the top with your spatula. Bake for 50-60 minutes, checking at the 50-minute mark with a cake tester or thin skewer inserted into the center. The tester should come out clean with perhaps a few moist crumbs but no wet batter.

Step 7:

Cool strategically - Allow the cake to cool in the pan for exactly 20 minutes – this gives the structure time to set while still being warm enough to release easily. Then use the parchment handles to lift it out and transfer to a wire rack to cool completely.

Step 8:

Apply the first glaze layer - Mix half of the glaze ingredients (powdered sugar, lemon extract, and just enough fresh lemon juice added one teaspoon at a time) until you achieve a thick but pourable consistency. Pour over the completely cooled cake, letting it drip down the sides slightly.

Step 9:

Perfect the finish with a second glaze - Wait 30 minutes for the first glaze to set, then mix and apply the remaining glaze ingredients. This double-glazing technique creates a beautiful, thick white topping that seals in moisture and multiplies the lemon flavor.

The art of knowing when your cake is perfectly baked takes practice, but becomes second nature over time. I've learned that beyond the cake tester coming out clean, you should also look for the edges pulling away slightly from the sides of the pan and the top should spring back when gently pressed with a fingertip. Underbaking even slightly will result in a dense, gummy center that can't be fixed afterward.

I've become particularly fond of using avocado oil in this recipe after experimenting with several different types. Not only is it heart-healthy, but it has a clean, neutral flavor that lets the lemon shine through brilliantly. My grandmother, who was notorious for claiming she could always tell when I'd "messed with" a traditional recipe, couldn't detect the difference and declared this version even better than her butter-based family recipe.

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Storage and Make-Ahead Tips

This lemon pound cake maintains its moisture remarkably well compared to butter-based cakes. Store it at room temperature in an airtight container, and it will stay fresh for up to four days. The oil in the batter keeps the crumb tender even when refrigerated, though I prefer the flavor and texture at room temperature.

For longer storage, this cake freezes beautifully. I often make two loaves at once, serving one immediately and freezing the second for unexpected guests. To freeze, wrap the completely cooled cake tightly in plastic wrap, then aluminum foil, and place in a freezer bag. It maintains perfect quality for up to one month.

When ready to serve, thaw the cake overnight in the refrigerator still wrapped, then bring to room temperature before serving. If you've frozen an unglazed cake, you can apply fresh glaze once it's completely thawed for that just-baked appearance.

Seasonal Variations

This versatile cake serves as a wonderful canvas for seasonal adaptations. In spring, I often fold in a handful of fresh blueberries just before baking. During summer, I'll sometimes reduce the lemon zest slightly and add finely chopped fresh basil for a sophisticated herbal note. Fall calls for warming additions like a sprinkle of cinnamon in the batter, while winter holidays are perfect for adding a tablespoon of poppy seeds and a splash of almond extract.

My final thought about this Italian Lemon Pound Cake is that it represents everything I love about home baking – simplicity transformed into something special. There's something deeply satisfying about creating such a flavorful, beautiful dessert with basic pantry ingredients and fresh lemons. The bright citrus flavor makes it perfect year-round, bringing a bit of sunshine to even the gloomiest days. I hope this recipe becomes a treasured family favorite for you as it has for my family.

Frequently Asked Questions

→ Can I substitute Greek yogurt in this recipe?

Yes, Greek yogurt works well in this recipe. If using plain Greek yogurt, you might want to add an extra tablespoon of sugar to balance the tanginess.

→ Why use oil instead of butter in this pound cake?

Oil creates a moister texture than butter and keeps the cake softer even when refrigerated. It also allows the bright lemon flavor to shine through more clearly.

→ Can I use lemon juice instead of lemon extract in the cake?

While lemon extract provides concentrated flavor without additional liquid, you can substitute with 2 tablespoons of fresh lemon juice and an extra tablespoon of lemon zest. The flavor won't be quite as strong, but still delicious.

→ How should I store this lemon pound cake?

Store covered at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped individually for up to 3 months.

→ Why add the glaze in two layers?

Adding the glaze in two layers allows the first layer to soak in slightly, while the second layer stays on top for appearance and extra flavor. This technique gives you both moisture and a beautiful finish.