Bright and lemony, this Italian Lemon Pound Cake is incredibly moist and packed with citrus flavor from fresh lemon juice and zest. Baked in a bundt pan, the cake stays tender thanks to sour cream, buttermilk and solid coconut oil, and it’s finished with a simple buttermilk-lemon glaze for the perfect balance of sweet and tangy.
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Why you’ll love this recipe
This cake is a crowd-pleaser for several reasons:
- Fresh lemon zest and juice give the cake a bright, authentic lemon flavor.
- Bundt cakes are elegant for serving—easy to slice and impressive on a platter.
- The combination of buttermilk, sour cream and coconut oil creates an exceptionally moist, tender crumb.
Ingredients & Substitutions
Below are the primary ingredients and helpful notes. Refer to the recipe card for exact amounts.
- All-purpose flour – Measure by spooning into the cup and leveling, or weigh for accuracy to avoid a dense cake.
- Baking powder – Make sure it’s fresh; do not replace with baking soda.
- Salt – Kosher or table salt is fine; adjust to taste.
- Granulated sugar – Sweetens and helps create structure.
- Unsalted butter – Use at room temperature for proper creaming.
- Coconut oil (solid) – Adds moisture; use refined if you prefer a neutral flavor. Do not melt.
- Eggs – Room temperature eggs incorporate more evenly; five large eggs are used in this recipe.
- Vanilla extract – Enhances overall flavor.
- Buttermilk – Provides tang and tenderness; don’t swap with regular milk.
- Sour cream – Full-fat sour cream works best; plain full-fat Greek yogurt can be used instead.
- Lemon juice – Freshly squeezed from about 2 large lemons for the best flavor.
- Lemon zest – Zest before juicing; Meyer lemons can be used for a milder, floral flavor.
- Powdered sugar – For the glaze; sifted for a smooth finish.
How to make Italian Lemon Pound Cake
Step 1
Preheat the oven to 350ºF. Prepare a 10 or 12-cup bundt pan by spraying with nonstick spray or generously buttering and flouring it. Set aside.
Step 2
Sift together the dry ingredients (flour, baking powder and salt) in a medium bowl and set aside.
Step 3
In a stand mixer or using an electric hand mixer, cream the butter, solid coconut oil and sugar until light and fluffy, about 3–4 minutes. The mixture should stick to the bowl sides. Add eggs one at a time, beating after each addition. Scrape the bowl, add vanilla, and mix until incorporated.
Step 4
Whisk buttermilk and sour cream together in a measuring cup. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour mixture. Beat on low just until blended after each addition. Fold in lemon juice and lemon zest.
Step 5
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Start checking around 40 minutes. If the top browns too quickly, tent loosely with foil to prevent over-browning.
Step 6
Cool the cake in the pan for 15 minutes. Place an inverted cooling rack over the top, and carefully flip the pan and rack together to release the cake. Lift the pan away and let the cake cool completely.
Step 7
Whisk the powdered sugar, buttermilk, lemon zest and lemon juice until smooth to make the glaze. Drizzle the glaze over the cooled cake.
Pro tips
- For a reliable nonstick finish, mix equal parts melted butter, shortening and vegetable oil. Brush the mixture into the bundt pan, dust with flour, tap to coat all crevices, and discard the excess. Store leftover mixture in the fridge.
- Store the cake wrapped (slightly warm) in plastic wrap at room temperature up to 3 days to retain moisture. Refrigerate up to one week.
- To freeze, slice the cooled cake, freeze slices on a sheet tray for at least an hour, then transfer to a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature or warm in a 350ºF oven for about 10 minutes; the glaze may soften.
- Serve with macerated berries and a dollop of vanilla whipped cream for a lovely accompaniment.
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FAQs
What makes a pound cake moist?
Ingredients like buttermilk and sour cream add tenderness and moisture. Solid coconut oil contributes extra richness that keeps the crumb soft.
Can you freeze lemon pound cake?
Yes. Slice and freeze in a single layer on a sheet tray, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in a 350ºF oven. Note that the glaze may melt when reheating.
Why is it called a pound cake?
Traditionally, pound cake recipes used one pound each of flour, sugar, butter and eggs, which gave the cake its name. Modern recipes vary the proportions for different textures and flavors.
How long does homemade pound cake last?
Wrapped and stored at room temperature, it will keep up to 3 days. Refrigerate for up to a week or freeze for longer storage.
Can this batter be baked in loaf pans?
Yes. Divide the batter between two greased or parchment-lined loaf pans and adjust the baking time until a toothpick comes out clean.
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Italian Lemon Pound Cake Recipe
Equipment
- Bundt pan
Ingredients
Cake
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1/2 cup solid coconut oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup full-fat sour cream (or plain Greek yogurt)
- 4 tablespoons freshly squeezed lemon juice (about 2 large lemons)
- 2 tablespoons lemon zest (from about 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 a 10–12 cup bundt pan.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- Cream butter, solid coconut oil and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, scraping the bowl as needed. Mix in vanilla.
- Whisk buttermilk and sour cream together. Add the dry ingredients in three additions to the butter mixture, alternating with the buttermilk mixture and beginning and ending with the flour. Stir in lemon juice and zest.
- Pour batter into the prepared pan. Bake until a toothpick comes out clean, about 55 minutes. Tent with foil if the top browns too quickly.
- Cool in the pan 15 minutes, then invert onto a wire rack to cool completely.
- Whisk the glaze ingredients together and drizzle over the cooled cake.
Notes
- To prepare a bundt pan, mix equal parts melted butter, shortening and vegetable oil, brush the pan, dust with flour and tap out the excess. Store leftover mixture in the fridge.
- Wrap a slightly warm cake in plastic wrap to retain moisture; store at room temperature up to 3 days or refrigerate up to one week.
- To freeze, slice and freeze in a single layer before transferring to a freezer-safe container for up to 3 months.
Nutrition
