Home Recipes Categories About
Home Recipes Categories About


Best Italian Lemon Pound Cake

This authentic Italian lemon pound cake is absolutely divine - moist, tender, and bursting with bright lemon flavor that transports you straight to the Italian countryside. Made with fresh lemon juice, zest, and a touch of limoncello, this cake achieves the perfect balance of sweet and tart. The texture is incredibly fine and buttery, with a delicate crumb that melts in your mouth. What sets this Italian version apart is the addition of ricotta cheese, which creates an exceptionally moist cake that stays fresh for days. Finished with a glossy lemon glaze that soaks into every bite, this pound cake is elegant enough for special occasions yet simple enough for everyday enjoyment. The aroma alone will fill your kitchen with the essence of a Tuscan lemon grove.

Print Recipe Pin Recipe Send Recipe Jump To Recipe
Best Italian Lemon Pound Cake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Best Italian Lemon Pound Cake - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use room temperature ingredients for best mixing and texture
Don't overmix the batter to avoid a tough cake
Fresh lemon juice and zest are essential - avoid bottled juice
Ricotta adds incredible moisture - don't skip it
Grease and flour pan thoroughly to prevent sticking
Test doneness with toothpick - it should come out with just a few moist crumbs
Cool completely before glazing to prevent melting
Store covered at room temperature for up to 5 days
Cake actually improves in flavor after a day
Best Italian Lemon Pound Cake - tertiary view

Best Italian Lemon Pound Cake

This authentic Italian lemon pound cake is absolutely divine - moist, tender, and bursting with bright lemon flavor that transports you straight to the Italian countryside. Made with fresh lemon juice, zest, and a touch of limoncello, this cake achieves the perfect balance of sweet and tart. The texture is incredibly fine and buttery, with a delicate crumb that melts in your mouth. What sets this Italian version apart is the addition of ricotta cheese, which creates an exceptionally moist cake that stays fresh for days. Finished with a glossy lemon glaze that soaks into every bite, this pound cake is elegant enough for special occasions yet simple enough for everyday enjoyment. The aroma alone will fill your kitchen with the essence of a Tuscan lemon grove.

Italian Cream Stuffed Cannoncini
Prep Time
20 Minutes
Cook Time
65 Minutes
Total Time
2H25 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
Italian
Yield
12 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Pound Cake:
02
1 cup unsalted butter, room temperature
03
1 3/4 cups granulated sugar
04
4 large eggs, room temperature
05
1/2 cup whole milk ricotta cheese
06
1/4 cup fresh lemon juice
07
3 tablespoons limoncello (or additional lemon juice)
08
2 tablespoons fresh lemon zest
09
1 teaspoon vanilla extract
10
2 1/4 cups all-purpose flour
11
1 teaspoon baking powder
12
1/2 teaspoon salt
13
1/2 cup whole milk
14
For the Lemon Glaze:
15
2 cups powdered sugar, sifted
16
1/4 cup fresh lemon juice
17
2 tablespoons limoncello (optional)
18
1 tablespoon lemon zest
19
2-3 tablespoons milk or cream
20
Pinch of salt
21
For Garnish:
22
Fresh lemon slices
23
Additional lemon zest
24
Fresh mint leaves
25
Candied lemon peel (optional)

Instructions

01
Preheat oven to 325°F (163°C). Grease and flour a 10-12 cup bundt pan or two 9x5 inch loaf pans thoroughly.
02
In a large bowl, cream butter and sugar with electric mixer until light and fluffy, about 4-5 minutes.
03
Add eggs one at a time, beating well after each addition until fully incorporated.
04
Beat in ricotta cheese until smooth, then add lemon juice, limoncello, lemon zest, and vanilla extract.
05
In a separate bowl, whisk together flour, baking powder, and salt.
06
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour mixture. Mix until just combined - don't overmix.
07
Pour batter into prepared pan(s), spreading evenly and tapping pan to release air bubbles.
08
Bake for 60-70 minutes for bundt pan (45-55 minutes for loaf pans) until golden brown and toothpick inserted in center comes out clean.
09
Cool in pan for 15 minutes, then turn out onto wire rack to cool completely before glazing.
10
For glaze: Whisk together powdered sugar, lemon juice, limoncello, lemon zest, and salt. Add milk gradually until desired consistency is reached.
11
Pour glaze over completely cooled cake, allowing it to drip down sides naturally.
12
Let glaze set for 30 minutes before slicing. Garnish with fresh lemon slices and zest if desired.