Italian Lemon Pound Cake

Introduction & Inspiration

There’s something deeply comforting about pound cake. It’s humble, buttery, and always dependable. But when you add a bright burst of lemon and a few Italian-inspired touches, it transforms into something truly special.

I created this Italian Lemon Pound Cake on a sunny afternoon when I needed a dessert that was both elegant and cozy. I had fresh lemons, a knob of ginger, and some sour cream in the fridge—and from those simple ingredients, this citrusy masterpiece came to life.

This cake is soft, dense, and perfectly tangy. It’s drenched in a lemon glaze while warm, then topped with a silky lemon cream cheese frosting once cooled. Each bite melts in your mouth and leaves behind a zingy finish that keeps you coming back.

Nostalgic Appeal

Pound cake always reminds me of my grandmother. She used to make it in a heavy bundt pan, and the scent of warm butter and vanilla would fill the whole kitchen. She kept her recipe simple—but it was always moist, sweet, and just right with a cup of tea.

The lemony version feels like a nod to those memories but with an Italian twist. The ginger, lemon zest, and rich glaze elevate it just enough while keeping the familiar heart of the cake intact.

This is the kind of dessert that brings people together. It looks beautiful on a cake stand but feels as welcoming as a loaf of fresh-baked bread. Whether you serve it at brunch, take it to a gathering, or enjoy it with your afternoon espresso, it always fits.

Homemade Focus

This cake is made completely from scratch, and I think that’s what makes it taste so special. There’s no box mix here—just real butter, fresh lemon, and pantry staples blended with love.

I like knowing exactly what’s going into my desserts. The sour cream and buttermilk add richness and moisture without making it heavy. The fresh ginger gives it a subtle kick. And the glaze soaks in while the cake is warm, locking in that tangy sweetness all the way through.

The lemon cream cheese frosting is the final touch—it’s creamy, bright, and smooth, and it spreads beautifully across the top once the cake is cooled.

Each part is simple to make, but together they create a cake that looks and tastes like it came from a little Italian bakery.

Flavor Goal

I wanted the lemon to really shine in this recipe—not just in the glaze or the frosting, but in every bite of the cake. That’s why I use lemon juice and zest in the batter itself, along with a hint of fresh ginger to make the citrus pop even more.

The cake is sweet but not overly sugary. The vanilla and sour cream give it warmth and depth, and the buttermilk keeps the crumb soft and fine.

The glaze adds a sweet-tart burst right after baking. It sinks into the warm cake, creating little lemony pockets throughout. Then the cream cheese frosting adds a velvety finish, with just enough tang to contrast the richness of the crumb.

It’s not just a lemon cake—it’s a lemon experience from top to bottom.

Ingredient Insights

All-purpose flour provides the structure for this cake. I sift it with baking powder and salt for a tender crumb and even rise.

Baking powder gives the cake a subtle lift, helping it feel a little lighter than a traditional pound cake.

Salt enhances all the flavors and balances the sweetness.

Unsalted butter is creamed with sugar until fluffy. This step creates air in the batter, helping the cake bake up soft and rich.

Sugar sweetens the cake and adds moisture. It also helps create that golden crust on the outside.

Eggs provide structure and richness. They’re added one at a time to keep the batter from breaking.

Sour cream adds tang and keeps the cake moist for days. I prefer full-fat for the best texture.

Buttermilk softens the crumb and adds a slight tang that enhances the lemon flavor.

Lemon juice and zest bring fresh, vibrant citrus flavor. The zest adds aromatic oils that infuse the entire cake.

Fresh ginger adds a subtle warmth and spicy note that plays perfectly with the lemon.

Vanilla extract rounds out the citrus and ties all the flavors together.

Powdered sugar is used for both the glaze and frosting. It blends smoothly and creates that glossy finish.

Cream cheese gives the frosting its creamy texture and slight tang. It should be softened before mixing to avoid lumps.

Essential Equipment

You’ll need a large mixing bowl and a sturdy whisk or hand mixer to cream the butter and sugar. A stand mixer is even better if you have one.

A bundt pan gives this cake its beautiful shape. Make sure it’s well greased and floured or sprayed with baking spray so the cake releases cleanly.

A citrus zester makes quick work of the lemon zest, and a juicer helps extract every drop of juice.

A rubber spatula is great for folding and scraping down the sides of your bowl.

You’ll also want a wire rack for cooling and a small saucepan or bowl to mix your glaze.

List of Ingredients (With Measurements)

For the Cake
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
½ cup buttermilk
½ 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
1½ cups powdered sugar
3 tablespoons lemon juice

For the Lemon Cream Cheese Frosting
4 oz cream cheese, softened
1 tablespoon lemon zest
¼ cup lemon juice
2 cups powdered sugar

Step-by-Step Instructions

Step 1: Prep and Mix the Dry Ingredients
Preheat your oven to 325°F. Generously spray a bundt pan with baking spray or butter and flour it.

In a medium bowl, sift together the flour, baking powder, and salt. Set this aside while you make the wet batter.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the butter and sugar together until light and fluffy. This takes about 3 to 5 minutes and creates the base of the cake’s texture.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 3: Add the Flavor
Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. Beat until fully incorporated and smooth.

The batter may look a little curdled—that’s okay. It will come together once you add the dry ingredients.

Step 4: Combine Wet and Dry
Add half of the flour mixture to the batter and mix gently. Then pour in the buttermilk and stir to combine.

Add the remaining flour and mix just until no streaks of flour remain. Don’t overmix or the cake may become dense.

Step 5: Bake the Cake
Pour the batter into your prepared bundt pan. Smooth the top and tap the pan gently on the counter to release air bubbles.

Bake for 70 to 80 minutes or until a knife or skewer inserted in the center comes out clean.

Let the cake cool in the pan for 5 minutes, then carefully invert it onto a cake plate.

Step 6: Glaze While Warm
While the cake is still warm, whisk together the powdered sugar and lemon juice for the glaze.

Pour the glaze slowly over the top of the warm cake so it soaks in. Let it cool completely on the rack.

Step 7: Frost the Cooled Cake
Once the cake is fully cooled, make the frosting by mixing cream cheese, lemon zest, lemon juice, and powdered sugar until smooth.

Drizzle or spread the frosting over the top of the cake and let it set before serving.

Troubleshooting

Cake sticking to the pan? Make sure you generously grease every crevice of the bundt pan. A baking spray with flour is ideal.

Cake too dense? Overmixing or using cold ingredients can lead to a heavy texture. Make sure everything is room temperature and mix just until combined.

Glaze sliding off? If the cake is too hot, it may not absorb properly. Pour the glaze while it’s warm—not piping hot.

Frosting too runny? Add a little more powdered sugar to thicken it, or chill before using.

Cake too dry? Check your oven temperature—it may be running hot. Also be sure not to overbake.

Tips and Variations

Add a handful of poppy seeds to the batter for a lemon-poppy twist.

Use orange or lime instead of lemon for a different citrus profile.

Top with candied lemon slices for an elegant finish.

Serve with fresh berries and whipped cream for a summery dessert plate.

Replace the cream cheese frosting with a dusting of powdered sugar for a lighter option.

Serving and Pairing Suggestions

Serve a slice with hot tea or espresso for a cozy afternoon break.

Pair with a chilled glass of limoncello or a citrusy white wine for a sophisticated dessert course.

This cake is ideal for spring brunches, Easter, or Mother’s Day. It looks stunning on a cake stand and slices cleanly.

Wrap individual slices in parchment and ribbon for a sweet take-home treat after a dinner party.

Enjoy a slice for breakfast—because when it comes to lemon cake, no time is the wrong time.

Nutritional Information (Approx. Per Slice)

Calories: 420
Sugar: 38g
Sodium: 170mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

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Recipe Summary and Q&A

This Italian Lemon Pound Cake is a moist, flavorful dessert bursting with citrus and topped with both a zesty glaze and a rich cream cheese frosting. It’s simple to make, easy to serve, and always a hit.

Can I make this ahead of time?
Yes! Bake it the day before, glaze and frost it, then store covered at room temperature or in the fridge.

Can I freeze it?
Absolutely. Wrap tightly in plastic and foil. Thaw overnight and glaze once thawed.

Can I skip the glaze or frosting?
Yes, you can do one or the other, or both. Each adds its own flavor, but the cake is delicious on its own too.

How long does it keep?
Covered, it stays moist for 3–4 days at room temp or 5–6 days in the fridge.

It’s elegant, zesty, soft, and unforgettable. A true Italian-style treat that brings sunshine to any table.