Bursting with fresh lemon flavor and a rich, moist texture, Italian Lemon Pound Cake is a dessert that brings elegance and a bright citrusy zing to your table. Its buttery crumb, delicate glaze, and zesty aroma make it the perfect treat for any occasion, from afternoon tea to special celebrations.
This recipe is a detailed guide to creating a flawless pound cake with Italian flair, infused with the vibrant essence of lemons and a touch of sophistication.
Why You’ll Love This Cake
- Rich Yet Refreshing: The dense texture of pound cake pairs beautifully with the tangy brightness of lemons.
- Italian Touch: The addition of mascarpone cheese gives it a luxurious creaminess.
- Perfect for Any Occasion: Serve as a dessert, snack, or a centerpiece for your holiday table.
Ingredients
For the Cake:
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mascarpone cheese
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Optional Toppings:
- Thin lemon slices for garnish
- Fresh mint leaves
- A light dusting of powdered sugar
Equipment Needed
- Stand or hand mixer
- Mixing bowls
- 9×5-inch loaf pan or bundt pan
- Whisk
- Zester or microplane