Italian Lemon Pound Cake


I love finding recipes for different breads since my family loves desserts! And since I have a lemon tree it’s a plus when I find recipes like this one:


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 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 tbsps.)
  • 1 teaspoon of vanilla

For the lemon glaze:

  • 1 1/2 cup powdered sugar
  • 3 tablespoon lemon juice, at room temperature

For the frosting:

  • 4 oz. of cream cheese, softened
  • 1 tbsp. of lemon zest
  • 1/4 cup of lemon juice
  • 2 cups of powdered sugar


For the cake:

Preheat oven to 325 degrees

  1. Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, beat the butter and sugar together until light and fluffy. Next beat in the 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 next, then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a heavily greased bundt pan.
  3. Bake for 70 to 80 minutes or until a toothpick inserted in the thickest part of the cake comes out clean.  Remove from the oven and let it 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.

For the lemon glaze:

Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth. Pour this over the cooled cake.

For the Lemon Cream Cheese Frosting:

Mix all the ingredients together until smooth and creamy. Add frosting to the whole cake or decorate how you like.

2 thoughts on “Italian Lemon Pound Cake

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