Italian Lemon Pound Cake Recipe

This Italian Lemon Pound Cake is the only lemon dessert recipe you’ll ever need. Moist, rich, and bursting with bright citrus flavor, it strikes the perfect balance between sweet and tangy—without being overpowering. If you’re looking for a lemon cake that wows without the pucker, this one’s for you!

Every time I bring this cake to a gathering, it disappears fast. It’s an absolute crowd-pleaser and even better the next day, making it ideal for prepping ahead. Whether you’re hosting a baby shower, celebrating a special occasion, or simply enjoying a quiet evening on the porch, this Italian Lemon Pound Cake is the ultimate citrusy treat worth savoring.

Also try other cake recipe : Pumpkin Cheesecake Bars

Italian Lemon Pound Cake Recipe

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This Italian Lemon Pound Cake has a super moist texture and the rich citrus flavor. You're definitely hooked after just one bite! Every time I take this cake to a party it is always a huge hit.

Ingredients

• 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

Instructions

Step-By-Step Instructions

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Notes

*UPDATE: I added 1 teaspoon of fresh ginger to the cake batter, because I felt like it needed a little bit of kick to the lemon flavor. It’s amazing how much of a difference it makes. Then I omitted the butter from the glaze, because the butter is very temperamental and can curdle. I brush the glaze on the warm cake and once it has cooled down, drizzle the lemon cream cheese frosting over the cake

See also  Double Chocolate Crinkle Cookies

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