ITALIAN LEMON POUND CAKE

If you like tangy, sweet, creamy and moist cakes, this recipe is the one for you! Italian Lemon Pound Cake is nothing but an explosion of yumminess and flavours, delicious lemon and ginger combined without making it sour. It will be a complete success and you will be very proud of this cake!

Italian Lemon Pound Cake

The glaze and frosting on top not just makes it look beautiful but adds that creamy finish to the palate.

The refreshing flavours of this cake are good in every season; the citrus is well balanced and not overpowering at all! Every bite is a piece of tasty heaven for sure!

HOW DO YOU MAKE A MOIST LEMON CAKE?

This recipe has 3 easy stages: the cake mixture, the glaze and the frosting.

Let’s start to make Italian Lemon pound Cake by making the cake mixture:

  1. But first, preheat the oven at 325 F.
  2. Then, in a small bowl, sift flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, soften the butter them mix the sugar in until light and fluffy.
  4. Add the eggs to the butter mixture, one at a time.
  5. While beating, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
  6. Slowly, add the flour mixture in, alternate with buttermilk and keep mixing until all ingredients are well combined.
  7. Bake for 45 to 50 minutes or until a knife inserted in the centre of the cake comes out clean.
  8. Meanwhile, let’s make the glaze and frosting:

Italian Lemon Pound Cake

To make the glaze:

  1. In a small bowl, mix all the ingredients together.
  2. Same with the frosting; soften the cream cheese first then add the remaining ingredients. Until well combined. You can use a piping bag to decorate it or spread it all over the top and let it dropdown. Set aside until cake is done.

Back to the cake:  

  1. Remove the cake from the oven and allow cooling 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.
  2. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

TIPS FOR MAKING THIS LEMON CAKE A SUCCESS

  1. The best result when making Italian Lemon Pound Cake will be achieved by preparing it the day before and letting it rest in a sealed container. It can go in the fridge overnight too, the flavours will be more settled and the moist texture is going to be amazing!
  2. Always sift the powder sugar before adding any liquid to it. It will avoid those lumps that can take ages to disappear and sometimes they resist and end up clogging piping bags.
  3. But the most important is to choose your ingredients well; fresh lemons, fresh ginger, sour cream and cream cheese have to be on a date to bring the best of its flavours out, there are no shortcuts when it comes to success!

Italian Lemon Pound Cake

CAN YOU FREEZE ITALIAN LEMON CAKE?

You can freeze it but I don’t advise because it will lose the quality that makes this cake so delicious. If you have leftovers is better to keep it in the fridge, in a sealed container or to give it to a friend, than freezing it.

ITALIAN LEMON POUND CAKE

Italian Lemon Pound Cake

Yield: 12
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups of sugar
  • 3 eggs
  • 1/3 cup buttermilk
  • 1/2 cup of sour cream
  • 2 tablespoons lemon juice
  • 1 tsp. of fresh ginger, minced
  • Zest of 2 lemons (about 2 tbsp.)

Lemon Glaze

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

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

Instructions

  1. Preheat the oven to 325 F.
  2. In a small bowl, sift flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, soften the butter them mix the sugar in until light and fluffy.
  4. Add the eggs to the butter mixture, one at a time.
  5. While beating, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
  6. Slowly, add the flour mixture in, alternate with buttermilk, and keep mixing until all ingredients are well combined.
  7. Bake for 45 to 50 minutes or until a knife inserted in the center of the cake comes out clean.
  8. Remove the cake from the oven and allow cooling 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.
  9. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

Glaze

In a small bowl, mix all the ingredients together. Don’t forget to sift the icing sugar first.

Frosting

In another bowl, sift the icing sugar; soften the cream cheese, then mix all ingredients together until well combined, looking creamy and soft. You can use a piping bag to decorate it or spread it all over the top and let it dropdown.

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