Italian Lemon Pound Cake

If you’re a lemon dessert lover, this is the only lemon cake recipe you’ll ever need! With its ultra-moist texture and perfectly balanced citrus flavor, this Italian Lemon Pound Cake is a guaranteed crowd-pleaser.

Every time I serve this cake, it’s the star of the party—and for good reason. Unlike some lemon desserts that are overly tart, this cake hits the perfect sweet-tart harmony without the pucker.

Pro Tip: Make it a day in advance. The flavors deepen, and it tastes even better the next day.

This cake is perfect for weddings, baby showers, or simply savoring a quiet summer evening on the porch. Honestly, though, it’s a showstopper no matter the occasion or setting.

Special Update: I’ve added a teaspoon of fresh ginger to the batter for a subtle kick that complements the lemon beautifully. For the glaze, I now skip the butter to ensure a smooth finish. Brush the glaze onto the warm cake and, once it cools, drizzle with lemon cream cheese frosting for the ultimate treat.

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 3 large 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 extract

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice

For the Lemon Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 2 cups powdered sugar

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Instructions

1. Prepare the Cake Batter:

• Preheat your oven to 325°F. Generously spray a bundt pan with baking spray.
• Sift together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
• Add the sour cream, lemon juice, vanilla, ginger, and lemon zest. Mix until combined.

2. Combine Wet and Dry Ingredients:

• Gradually mix in half of the flour mixture. Add the buttermilk, then the remaining flour mixture. Mix just until the flour is fully incorporated.

3. Bake the Cake:

• Pour the batter into the prepared bundt pan. Bake for 70-80 minutes, or until a knife inserted into the center comes out clean.
• Let the cake cool for 5 minutes in the pan, then invert it onto a platter.

4. Add the Glaze:

• While the cake is still warm, brush the lemon glaze evenly over the top, allowing it to soak in.

5. Finish with Frosting:

• Once the cake has completely cooled, drizzle with lemon cream cheese frosting for a decadent finish.

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Lemon Glaze Instructions

• Whisk the powdered sugar and lemon juice together until smooth.

Lemon Cream Cheese Frosting Instructions

• Beat the cream cheese, lemon zest, lemon juice, and powdered sugar until creamy and smooth.

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This Italian Lemon Pound Cake is guaranteed to impress anyone lucky enough to try it. Whether you’re hosting a celebration or treating yourself, it’s a dessert that feels like sunshine on a plate. 💛