Lemon pound cake is a delightful dessert that captures the essence of fresh and zesty lemons in every bite. This Italian Lemon Pound Cake recipe combines the richness of butter and cream cheese with the bright tang of lemon juice and zest. It’s a perfect treat for any occasion, whether you are celebrating a special event or simply wanting to savor a sweet dessert at home.
This cake rises beautifully in the oven and has a moist, tender crumb that makes it irresistible. Drizzled with a sweet lemon glaze and topped with luscious cream cheese frosting, it offers a harmonious balance of flavors. The addition of fresh ginger adds a warm touch, enhancing the overall experience of this lemony delight. Whether you serve it at tea time or for a festive gathering, this cake is sure to impress your friends and family.
Made with simple ingredients and easy steps, making Italian Lemon Pound Cake is a rewarding experience. Your kitchen will smell wonderful, and the bright flavors will lift your spirits. So, put on your apron and get ready to bake this delicious pound cake from scratch!
Why make this recipe
This Italian Lemon Pound Cake is an ideal dessert for anyone craving a sweet yet tangy treat. It’s easy to bake and perfect for all occasions, from weekend brunches to holiday celebrations. The citrusy flavors make it refreshing, while the creamy frosting elevates it to a special dessert. Everyone will love its bright flavor and lovely appearance.
How to make Italian Lemon Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 4 tablespoons lemon juice
- 1 teaspoon fresh ginger, minced
- Zest of 2 lemons (about 2 tablespoons)
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar (for glaze)
- 3 tablespoons lemon juice (for glaze)
- 4 oz cream cheese (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1/4 cup lemon juice (for frosting)
- 2 cups powdered sugar (for frosting)
Directions:
- Preheat your oven to 325 degrees F (165 degrees C).
- Sift together the flour, baking powder, and salt in a bowl; set this mixture aside.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, making sure each is well combined.
- Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest until smooth.
- Gradually mix half of the flour mixture into the butter mixture.
- Then, add in the buttermilk and the rest of the flour mixture, stirring just until the flour disappears.
- Pour the batter into a generously sprayed bundt pan.
- Bake for 70 to 80 minutes, or until a knife inserted in the center comes out clean.
- Cool for 5 minutes, and then turn the cake onto a platter.
- Spread the lemon glaze (mix powdered sugar with lemon juice) over the warm cake and let it cool completely.
- Drizzle with lemon cream cheese frosting (mix all frosting ingredients until smooth and creamy).
How to serve Italian Lemon Pound Cake
Italian Lemon Pound Cake is lovely served on its own or alongside a scoop of vanilla ice cream. You can also enjoy it with fresh berries or a dollop of whipped cream. For an elegant touch, serve it at tea time or as part of a dessert platter.
How to store Italian Lemon Pound Cake
To store leftovers, cover the cake with plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can freeze it by wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.
Tips to make Italian Lemon Pound Cake
- Make sure your butter is softened to room temperature for easy creaming.
- For more intense lemon flavor, increase the lemon juice and zest slightly.
- To avoid overmixing, stop as soon as the flour is incorporated into the batter.
- Let the cake cool completely before adding the glaze and frosting for the best results.
Variation
For a berry twist, you can add a cup of fresh blueberries or raspberries into the cake batter before baking. They will provide a delightful burst of flavor.
FAQs
Can I use other citrus fruits?
Yes, you can substitute lemon with orange or lime for different flavors.Can I make this cake ahead of time?
Absolutely! The cake can be made one or two days in advance and stored properly.What can I use instead of buttermilk?
You can use regular milk with a tablespoon of vinegar or lemon juice as a substitute.How do I know when the cake is done?
A toothpick or knife inserted into the center should come out clean, indicating the cake is baked.Can I skip the frosting and glaze?
Yes, the cake is delicious on its own, but the glaze and frosting add extra flavor and moisture.
Italian Lemon Pound Cake
A delightful dessert that captures the essence of fresh lemons with a moist crumb and a sweet glaze.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 4 tablespoons lemon juice
- 1 teaspoon fresh ginger, minced
- Zest of 2 lemons (about 2 tablespoons)
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar (for glaze)
- 3 tablespoons lemon juice (for glaze)
- 4 oz cream cheese (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1/4 cup lemon juice (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 325°F (165°C).
- Sift together the flour, baking powder, and salt in a bowl; set aside.
- Cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest until smooth.
- Gradually mix half of the flour mixture into the butter mixture.
- Add in the buttermilk and the rest of the flour mixture, stirring just until combined.
- Pour the batter into a generously sprayed bundt pan.
- Bake for 70 to 80 minutes, or until a knife inserted in the center comes out clean.
- Cool for 5 minutes, then turn the cake onto a platter.
- Spread the lemon glaze over the warm cake and let it cool completely.
- Drizzle with lemon cream cheese frosting.
Notes
For more intense lemon flavor, increase the lemon juice and zest slightly. Ensure your butter is room temperature for easy creaming.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
