Extra-Moist Italian Lemon Pound Cake with Lemon Glaze

This Italian lemon pound cake is the kind of olive oil-kissed loaf you’ll want to slice into all week. The crumb is tender and damp from yogurt, with a bright lemon glaze that sets just enough to crackle when you cut into it.

It comes together in one bowl, no mixer needed, and fills your kitchen with the scent of lemon and warm vanilla. A slice with coffee or tea is exactly how I end a long day.

Why This Italian Lemon Cake Works

Olive oil keeps the cake soft for days, the way a good Italian nonna’s loaf never dries out. Yogurt adds a gentle tang and stops the crumb from getting heavy.

Zest and juice from two lemons give it a clean, true citrus flavor, not just a whisper. And the simple glaze melts into the top just enough to balance the sweetness with a little tart jolt.

It’s a forgiving cake. Stir it by hand, swap the yogurt if you need to, and you’ll still get a tall loaf with a crackled top every single time.

Ingredients

For the Cake

• 2 cups all-purpose flour, spooned and leveled: this keeps the cake from getting dense
• 1 1/2 teaspoons baking powder: gives a gentle lift without a domed top
• 1/2 teaspoon fine sea salt: balances the sweetness
• 1 cup granulated sugar: just enough for a tender crumb
• 3 large eggs, at room temperature: they’ll incorporate more smoothly
• 1/2 cup extra-virgin olive oil: use one that tastes fruity, not grassy
• 1/2 cup plain whole-milk yogurt: adds moisture and a slight tang
• Zest of 2 lemons: the yellow part only, no white pith
• 1/4 cup fresh lemon juice: from about 1 large lemon
• 1 teaspoon vanilla extract: rounds out the citrus

For the Glaze

• 1 cup powdered sugar: sift it if you see any lumps
• 2–3 tablespoons fresh lemon juice: adjust until you get a thick, pourable drizzle

Variations and Substitutions

• Butter swap: use 1/2 cup melted unsalted butter in place of the olive oil for a richer, more traditional pound cake flavor.
• Greek yogurt: swap the whole-milk yogurt for full-fat Greek yogurt if you have it. The batter will be a bit thicker, but the cake stays moist.
• Gluten-free: a 1:1 gluten-free all-purpose flour blend works well here without any other changes.
• Herb note: add 1 teaspoon finely chopped fresh rosemary or thyme to the sugar and rub it together before mixing for a subtle savory edge.
• Lime instead of lemon: use lime zest and juice for a different kind of bright citrus cake.

For a ricotta-based version, try our Italian Ricotta Lemon Cake.

How to Make Italian Lemon Pound Cake

Step 1: Mix the Wet Ingredients

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper so the cake lifts out easily later. In a large bowl, whisk together the 1 cup sugar, 1/2 cup olive oil, 3 eggs, 1/2 cup yogurt, the zest of 2 lemons, 1/4 cup lemon juice, and 1 teaspoon vanilla until the mixture looks smooth and thickened, about 1 minute.

The mixture will turn pale yellow and smell intensely of lemon. Tiny flecks of zest should be visible all through the bowl.

Step 2: Combine the Dry Ingredients

Place a sieve over the bowl of wet ingredients (or use a separate small bowl) and add the 2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Sift or whisk them together until the leavening and salt are evenly scattered through the flour.

Working this way means you don’t need an extra bowl to wash. The dry mix will look light and uniform, with no white clumps of baking powder.

Step 3: Fold the Batter

Switch to a rubber spatula and fold the dry ingredients into the wet mixture. Stir only until no streaks of flour remain and the batter is thick and glossy, about 30 seconds. Overmixing will make the cake tough, so stop as soon as you can’t see any dry pockets.

The batter will feel heavy but still look silky, with a golden hue from the olive oil. A few small lumps are fine.

Step 4: Bake the Cake

Scrape the batter into the prepared loaf pan and smooth the top. Bake on the middle rack for 55 to 60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top will crack open in a long line down the middle and turn deep golden brown.

While it bakes, the whole kitchen will fill with a warm, buttery lemon scent. Start checking at 50 minutes if your oven runs hot.

Step 5: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then lift it out by the parchment and set it on a wire rack to cool completely. Stir together the 1 cup powdered sugar and 2 to 3 tablespoons lemon juice until smooth. Once the cake is cool, spoon the glaze over the top, letting it drip down the sides.

The glaze will set into a thin, crackly shell within a few minutes. Slice and serve while the loaf is still faintly warm if you can’t wait.

Tips for a Perfect Loaf

• Use room-temperature eggs and yogurt so the batter comes together without separating. Pull them from the fridge 30 minutes before you start.
• Spoon the flour into your measuring cup and level it with a knife instead of scooping. Too much flour makes the cake dry.
• Zest the lemons right into the sugar and rub them together with your fingers to release more lemon oils.
• If your glaze is too thin, add a little more powdered sugar. Too thick, add lemon juice a few drops at a time.

Bake times by pan type:

Storing and Freezing Leftovers

• Refrigerate: Wrap the cake tightly in plastic and keep it in the fridge for up to 5 days. The olive oil keeps it tender even when cold.
• Freeze: Wrap unglazed slices individually and freeze for up to 2 months. Thaw at room temperature and glaze before serving.

What to Serve With Italian Lemon Pound Cake

A thick slice with a cup of strong espresso balances the sweet glaze beautifully. Fresh berries tossed with a little sugar soften into a quick sauce that soaks into the crumb. A dollop of lightly whipped cream or mascarpone adds richness without stealing the spotlight.

Frequently Asked Questions

Can I use vegetable oil instead of olive oil?

Yes. A neutral oil like vegetable or canola will work, but you’ll lose the fruity flavor that makes the cake distinctly Italian.

Why did my cake sink in the middle?

It likely needed a few more minutes in the oven. Insert a toothpick in the center; it should come out with moist crumbs, not wet batter.

Can I reduce the sugar?

You can cut it to 3/4 cup, but the cake will be slightly less tender and the lemon flavor will sharpen. The glaze already balances the sweetness.

How do I get the glaze to set faster?

Place the glazed cake in the fridge for 15 minutes. The cold firms the sugar shell quickly.

Italian Lemon Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup extra-virgin olive oil
• 1/2 cup plain whole-milk yogurt
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. Whisk sugar, olive oil, eggs, yogurt, lemon zest, lemon juice, and vanilla in a large bowl until smooth.
2. Sift flour, baking powder, and salt over the wet ingredients and whisk together.
3. Fold the dry mixture into the wet with a spatula just until no flour streaks remain.
4. Scrape batter into the pan and bake 55–60 minutes, until a toothpick comes out with moist crumbs.
5. Cool in the pan 10 minutes, then transfer to a rack. Whisk powdered sugar and lemon juice for the glaze and pour over the cooled cake.

Notes

A room-temperature cake absorbs glaze better and sets with a thin, crackly top. If you want to skip the glaze, a dusting of powdered sugar is just as lovely.