Italian Lemon Pound Cake is the only lemon cake recipe you will ever need! You are going to love the super moist texture and the rich citrus flavor.
The Italian Lemon Pound Cake is sure to have you hooked after just one bite. It really is that good! Every time I take this cake to a party it is always a huge hit.
Have you ever bit into a lemon dessert and instantly pucker up because the lemon flavor is so overpowering? You don’t need to worry about that with this recipe. It has the perfect balance between sweet and tart, so it is pucker free.
If you have a chance, try making the cake the day before you are going to serve it, because It tastes even better the next day!
Serve this Italian Lemon Pound Cake at a baby or wedding shower or enjoy it while sitting on the back porch on a quiet summer evening.
Who am I kidding, this cake would be amazing no matter where you are or who you serve it to.
With love from my kitchen to yours,
Carrie
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Here are some of the items that I recommend for making this cake.
*UPDATE: I added 1 teaspoon of fresh ginger to the cake batter, because I felt like it needed a little bit of kick to the lemon flavor. It’s amazing how much of a difference it makes. Then I omitted the butter from the glaze, because the butter is very temperamental and can curdle. I brush the glaze on the warm cake and once it has cooled down, drizzle the lemon cream cheese frosting over the cake.
Italian Lemon Pound Cake
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 of sour cream
4 tablespoons lemon juice
1 tsp. of fresh ginger, minced
Zest of 2 lemons ( about 2 tbsp.)
1 teaspoon of vanilla
Instructions
Pre-heat oven to 325 degrees
1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.
Lemon Glaze
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
1. Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
Lemon Cream Cheese Frosting
4 oz. of cream cheese, softened
1 tbsp. of lemon zest
1/4 cup of lemon juice
2 cups of powder sugar
- Mix the all the ingredients together until smooth and creamy.
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Hi! It looks delicious! How can I replace the buttermilk? Can I use regular milk? Or heavycream instead?
Ana,
You can make buttermilk but mixing 1 cup of milk or cream with 1 tbsp. of lemon juice or white vinegar. Let it sit for ten minutes before using it. I would not recommend swapping out the buttermilk for plain milk of cream. I hope this helps.
Happy Baking!
Carrie
I don’t keep buttermilk, so I used the “milk & lemon juice” substitution. I am always looking for an excuse to add lemon juice. 🙂
Kim,
That works too. I know what you mean about the lemon juice. I love anything lemon!
~Carrie
What makes it italian? Sounds delish!
P. Bodiford,
As far as I know it isn’t authentic Italian, but that doesn’t matter when it is so delicious!
~Carrie
???? This is fabulous!! Wonderful lemon taste.????
Linda,
Thank you! I am so glad you enjoyed it.
Happy Baking!
Carrie
If I freeze the cake would you put the first amount of frosting on before freezing or wait till thawed?
Gail,
I would wait until it thaws.
~Carrie
I have an order for a lemon cake made with Splenda rather than sugar (diabetic customer). Do you think this would work with Splenda in the cake part of the recipe?
Sue,
I would not recommend it. Cutting back on the sugar will affect the texture and flavor of the cake.
~Carrie
Hi,
I just made this and am also a seasoned baker. The cake did not rise as high as other bundt cakes that I have made in the past. Also, all of my ingredients were at room temp, but my frosting looks curdled. Someone else mentioned that. My baking powder is fresh. I just bought it a couple of weeks ago from King Arthur. I haven’t tasted the cake yet because it’s cooling. The kitchen sure smells good.
Diane,
I am sorry to hear that! Bad weather can affect baked goods. Also if the batter is over mixed, the cake will not rise as high. As far as the frosting goes, as long as I have the ingredients at room temp. I don’t have a problem. If the ingredients are cool or warmer than room temp. the frosting will not turn out properly.
I hope this helps!
Carrie
This cake was absolutely delicious!
Angela,
Yay! I am so happy that you enjoyed it. I agree, it is yummy!
~Carrie
So I just made this cake and it’s AMAZING!! I have a confection oven and 300 for 70 minutes was perfect. I didn’t have to cook it a minute longer. I lwill definitely be making this again.
Laura,
Yay!!! I love hearing this. I am so happy that you are enjoying the recipe. Thanks for the feedback!
Happy Baking!
Carrie
Hmmm…Since so many comments say, “raw batter after 70 minutes” and so many others say, “it was perfect”, I wonder if convection vs. conventional oven might be the culprit. Mine was raw all the way through after the timer, but I have a conventional oven. Anyone else?
It freezes very well!!!! Success!!!
Can I make this ahead and freeze it?
Julie,
I have never done that. I can’t say one way or the other. Sorry, I wish I could be a little more helpful.
~Carrie