This Italian Lemon Pound Cake is the only lemon cake recipe you will ever need! With its super moist texture and rich citrus flavor, it’s sure to be a crowd-pleaser every time you make it. Whether you’re hosting a party or enjoying a quiet evening at home, this cake will have everyone asking for the recipe!
The best part? This cake has the perfect balance of sweet and tart – no overpowering lemon flavor that makes you pucker up. It’s just the right amount of citrusy goodness. And if you have the time, make the cake a day ahead, as it only gets better as it sits!
Serve it at baby or wedding showers, or savor it while relaxing on a summer evening. No matter where you are or who you’re serving, this cake will shine.
With love from my kitchen to yours,
Carrie
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 4 tbsp fresh lemon juice
- 1 tsp fresh ginger, minced
- Zest of 2 lemons (about 2 tbsp)
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp lemon juice, at room temperature
For the Lemon Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 2 cups powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan generously.
- Make the Cake:
- Sift together the flour, baking powder, and salt, then set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, vanilla extract, ginger, and lemon zest.
- Gradually mix half of the flour mixture into the butter mixture. Add the buttermilk, followed by the remaining flour mixture. Stir until just combined – be careful not to overmix.
- Pour the batter into the prepared bundt pan.
- Bake the Cake: Bake for 70-80 minutes or until a knife or toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 5 minutes before transferring it to a cake platter.
- Add the Lemon Glaze: While the cake is still warm, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the warm cake so it can soak in. Let the cake cool completely.
- Make the Lemon Cream Cheese Frosting:
- Beat together the cream cheese, lemon zest, lemon juice, and powdered sugar until smooth and creamy.
- Once the cake has cooled, drizzle the frosting over the top.
Tips for Success:
- Adding fresh ginger to the batter provides an unexpected, delightful kick that enhances the lemon flavor.
- If you prefer a smoother frosting, feel free to omit the butter from the glaze, as it can sometimes curdle.
This Italian Lemon Pound Cake is a truly unforgettable dessert, combining fresh lemon and creamy frosting for a perfect balance of flavors. Whether you’re enjoying it with friends or making it for a special event, this cake is sure to impress.
Leave a Comment