Italian Lemon Pound Cake

Italian Lemon Pound Cake

A very lemon-y dessert that you create from fresh ingredients. This one disappears quickly.

Course Dessert
Keyword citrus, lemon My Recipe Confessions


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 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1/2 cup of sour cream
  • 4 tablespoons lemon juice
  • Zest of 2 lemons about 2 tbsps

Lemon Glaze

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

Lemon Cream Cheese Frosting

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


Lemon Pound Cake

  1. Pre-heat oven to 325 degrees.

  2. 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.
  3. 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.
  4. 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. Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.

Lemon Cream Cheese Frosting

  1. Mix the all the ingredients together until smooth and creamy.

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Recipe Notes

For updates on Carrie’s recipe, head on over to the original recipe site. 
I also used a few drops of yellow food coloring to give it a bright yellow color, but not necessary. 

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