Italian Lemon Pound Cake: The Only Lemon Cake Recipe You’ll Ever Need!

Serve the cake as is, or with a dollop of whipped cream or fresh berries for an added touch.
Leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cake also freezes well for up to 3 months.
Variations:

For a more indulgent twist, add a handful of fresh blueberries or raspberries to the batter.
You can use a bundt pan instead of a loaf pan for a beautiful presentation.
If you want a less sweet glaze, reduce the powdered sugar or skip it altogether for a more subtle flavor.
FAQ: Q: Can I use a different citrus for this recipe?
A: Absolutely! You can replace the lemon with orange or lime zest and juice for a unique twist on this classic pound cake.

Q: What if I don’t have limoncello?
A: No worries! The cake will still be delicious without it. The limoncello adds an extra depth of flavor, but it’s optional.

Q: Can I make this cake ahead of time?
A: Yes! This cake actually gets better the next day as the flavors meld. Just store it properly and glaze right before serving.

Let me know if you’d like to adjust any part of this recipe!