Thank you for sharing!!

Do you love lemon desserts? If your mouth is puckering just thinking that thought, you’re going to love making and eating every single bite of this Italian Lemon Pound Cake. Not only is it dense and delicious but it literally has the perfect amount of glaze drizzled on the top to make it just the right amount of sweetness as well.

My kids LOVE this cake and actually request it quite often. It’s one of those easy dessert recipes that is light on the tummy and literally does keep everyone coming back for more. I love how it’s not bogged down with a bunch of heavy frosting and it really lets me enjoy that lemon flavoring that I’ve grown to crave and love.

Make certain to check out our Lemon Blueberry Donuts as well for another fantastic lemon jolt to wake up your tastebuds in the morning!

My other favorite part of this cake is that it’s ready in just 1 hour of time. And I’m not meaning to say I’m impatient but when I’m waiting for a dessert that is this good, there’s a strong bet that I’m going to want more of it sooner rather than later. This cake also makes 12 servings which means that there is plenty to go around as well.

We make this during the spring and summer months a lot but I’ve found that whipping it up during winter is good, too. This is because the flavor of this pound cake reminds me of warmer climates and warmer weather and instantly brightens my mood, too!

Have fun making this easy pound cake recipe. It’s full of an amazing citrus flavor that is going to truly be a delight to eat.

Italian Lemon Pound Cake

Makes 12 servings
Prep time: 15 minutes
Cook time: 1 hour

Ingredients:

  • 3 cups flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 3 cups of sugar
  • 1 ½ cups butter, room temperature
  • 1 cup ricotta cheese, room temperature
  • 6 eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract
  • ½ cup milk

For the glaze:

  • 2 tablespoons lemon juice
  • 1 cup powdered sugar

Instructions:

1. Preheat the oven to 350 degrees and grease a Bundt pan with nonstick cooking spray.

2. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

3. In the bowl of a stand mixer, add the sugar, butter, and ricotta cheese. Beat until creamy and well combined.

4. Add the eggs, one at a time, until all have been incorporated.

5. Mix in the lemon zest, lemon juice, and lemon extract until just combined.

6. Add the flour mixture and milk, alternating between the two, starting and ending with the flour.

7. Pour the mixture into the prepared Bundt pan and bake for 50 to 60 minutes, until a toothpick inserted into the cake comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then flip the cake over onto a wire cooling rack to cool completely.

9. When the cake is cool, prepare the glaze by beating together the lemon juice and powdered sugar until smooth. Drizzle the glaze over the top of the cake before serving.

10. Enjoy!!

Italian Lemon Pound Cake

Prep Time15 mins
Cook Time1 hr
Course: Dessert
Servings: 12

Equipment

  • Bundt Pan

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • ¼ tsp baking powder
  • 3 cups sugar
  • 1 ½ cups butter room temperature
  • 1 cup ricotta cheese room temperature
  • 6 eggs room temperature
  • 2 TBS lemon juice
  • 1 TBS lemon zest
  • 1 tsp lemon extract
  • ½ cup milk

For The Glaze

  • 2 TBS lemon juice
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 350 degrees and grease a Bundt pan with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
  • In the bowl of a stand mixer, add the sugar, butter, and ricotta cheese. Beat until creamy and well combined.
  • Add the eggs, one at a time, until all have been incorporated.
  • Mix in the lemon zest, lemon juice, and lemon extract until just combined.
  • Add the flour mixture and milk, alternating between the two, starting and ending with the flour.
  • Pour the mixture into the prepared Bundt pan and bake for 50 to 60 minutes, until a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then flip the cake over onto a wire cooling rack to cool completely.
  • When the cake is cool, prepare the glaze by beating together the lemon juice and powdered sugar until smooth. Drizzle the glaze over the top of the cake before serving.
  • Enjoy!

Looking for more yummy recipe ideas like this delicious Italian Lemon Pound Cake? Or maybe a meal idea to go along with it? Head over to my Pinterest page where you will find many more delicious ideas!

This post may be linked up with some or all of THESE great linky parties. Make sure to head over to find more great ideas from fellow bloggers.

Thank you for sharing!!

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