Looking for the ultimate lemon cake recipe? This Italian Lemon Pound Cake is everything you’ve been searching for! With its super moist texture and perfectly balanced citrus flavor, it’s a guaranteed showstopper. Sweet yet tangy without being overpowering, this cake is ideal for any occasion—from elegant parties to quiet evenings at home.
Why You’ll Love It:
- Incredibly Moist & Flavorful: Every bite bursts with lemony goodness and a tender crumb.
- Perfect Make-Ahead Dessert: Tastes even better the next day!
- Balanced Sweetness: Delivers just the right amount of tartness without being too sharp.
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 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
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
1. Prepare the Cake:
- Preheat oven to 325°F. Grease and flour a bundt pan generously.
- Sift together the flour, baking powder, and salt. Set aside.
2. Cream Wet Ingredients:
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs, one at a time, ensuring each is fully incorporated.
- Add sour cream, lemon juice, vanilla, ginger, and lemon zest, mixing well.
3. Combine Dry and Wet Mixtures:
- Gradually mix in half of the flour mixture. Add the buttermilk, then the remaining flour mixture. Mix until just combined—don’t overmix.
4. Bake:
- Pour the batter into the prepared bundt pan. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then transfer to a serving platter.
5. Apply the Lemon Glaze:
- While the cake is warm, brush the lemon glaze over the top to soak in.
6. Add the Frosting:
- Once the cake has cooled completely, drizzle with lemon cream cheese frosting.
Lemon Glaze:
- Whisk together the powdered sugar and lemon juice until smooth.
Lemon Cream Cheese Frosting:
- Beat cream cheese, lemon zest, lemon juice, and powdered sugar until creamy and smooth.
Serve this Italian Lemon Pound Cake at your next gathering or enjoy it with a cup of tea—it’s sure to become your go-to lemon dessert! ????
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