Introduction & Inspiration
There’s something undeniably elegant and comforting about a perfectly baked pound cake, especially one bursting with bright citrus flavor. This “Italian Lemon Pound Cake” recipe immediately captured my imagination with its promise of a moist, rich cake infused with lemon and a surprising hint of fresh ginger, then doubly finished with both a soaking lemon glaze and a tangy lemon cream cheese frosting! It sounded like the ultimate lemon lover’s dream.
My inspiration came from seeking a pound cake recipe that felt a little more special than the average loaf. The “Italian” designation, often associated with vibrant lemon flavors in desserts, combined with the unique addition of ginger and the luxurious double topping, suggested a truly memorable cake perfect for impressing guests or savoring during a quiet afternoon tea.
My goal was to explore this multi-layered recipe, understanding how the combination of buttermilk and sour cream contributes to the texture, how the ginger complements the lemon, and how the two different toppings work together. It seemed like a fantastic guide to creating a show-stopping pound cake from scratch.
Let’s bake this sophisticated and flavorful lemon pound cake!
Nostalgic Appeal / Comfort Food Connection
Pound cake is a dessert deeply rooted in tradition and nostalgia. Its simple name often refers back to old recipes calling for a pound each of butter, sugar, eggs, and flour, evoking images of classic home baking, Southern hospitality, and comforting, substantial cakes that were made to be shared. This recipe, while using modern measurements, still embodies that rich, buttery spirit.
Lemon-flavored cakes are also timeless classics, reminiscent of sunny days, lemonade stands, and bright, cheerful desserts. Combining lemon with the comforting density of a pound cake feels both familiar and refreshing.
The dual toppings – a simple lemon glaze that soaks into the warm cake and a creamy, tangy cream cheese frosting drizzled over the cooled cake – add layers of nostalgic charm. Simple glazes and rich cream cheese frostings are both beloved finishes for many classic cakes and pastries.
Making this cake feels like participating in a cherished baking tradition while adding unique, flavorful twists. It’s comfort food elevated with bright, sophisticated notes.
Homemade Focus (Technique & Quality Ingredients)
This Italian Lemon Pound Cake recipe is a wonderful testament to the rewarding results of careful homemade baking. From properly creaming the butter and sugar to incorporating fresh ginger and lemon zest, and making two distinct toppings from scratch, every step emphasizes quality ingredients and classic techniques.
I appreciate recipes that focus on building flavor through thoughtful ingredient combinations and methods. This recipe uses both buttermilk and sour cream, a fantastic homemade technique to ensure an incredibly moist and tender crumb with a subtle tang. The addition of fresh ginger alongside the lemon provides a unique, homemade flavor profile you wouldn’t find in a mix.
Making both a soaking glaze and a drizzling frosting from scratch allows you to control the sweetness, tanginess, and consistency, creating layers of lemon flavor. The glaze soaking into the warm cake adds moisture and intense lemon flavor deep within, while the cream cheese frosting provides a rich, tangy finish.
This cake showcases how attention to detail – using fresh zest and juice, proper mixing techniques, and homemade toppings – results in a truly superior homemade dessert compared to simpler alternatives.
Flavor Goal
The primary flavor goal of this Italian Lemon Pound Cake is a rich, moist, and tender buttery cake bursting with bright lemon flavor, subtly accented by warm ginger, and finished with complementary layers of tangy lemon glaze and creamy lemon cream cheese frosting. It aims for a sophisticated balance of sweet, tart, rich, and aromatic notes.
The pound cake base itself, enriched with butter, eggs, buttermilk, and sour cream, provides a dense yet incredibly moist and tender crumb with a pronounced vanilla and lemon zest flavor. The fresh ginger adds a surprising, subtle warmth that complements the lemon beautifully.
The lemon glaze, made simply with powdered sugar and fresh lemon juice, soaks into the warm cake, adding intense tart-sweet lemon flavor and extra moisture.
The lemon cream cheese frosting provides a final layer of tangy, creamy sweetness, reinforced with more lemon zest and juice, perfectly balancing the richness of the cake.
The overall effect is an intensely lemony, moist, rich pound cake with delightful layers of flavor and texture.
Ingredient Insights
Let’s explore the key ingredients in this flavorful cake:
For the Cake:
- All-purpose flour: Provides structure. Sifting with leaveners is recommended.
- Baking powder & Baking soda: Leavening agents. Baking soda reacts with acidic buttermilk/sour cream/lemon juice.
- Salt: Balances sweetness, enhances flavors.
- Unsalted butter, softened: Crucial for flavor, richness, and tender crumb via creaming method.
- Sugar: Sweetness and aids creaming.
- Eggs: Structure, richness, binding. Room temperature is best.
- Buttermilk & Sour cream: This combination provides exceptional moisture, tenderness, and tang. Room temperature helps incorporate smoothly.
- Lemon juice & Lemon zest: Deliver bright, fresh lemon flavor throughout the cake. Zest adds aromatic oils.
- Fresh ginger, minced: Adds a subtle, warm spice note that pairs beautifully with lemon.
- Vanilla extract: Enhances sweetness and rounds out flavors.
For the Lemon Glaze:
- Powdered sugar: Provides sweetness and dissolves easily.
- Lemon juice: Creates the glaze and adds intense lemon flavor. Room temperature helps dissolve sugar.
For the Lemon Cream Cheese Frosting:
- Cream cheese, softened: The tangy, creamy base.
- Lemon zest & Lemon juice: Reinforces the lemon theme.
- Powdered sugar: Sweetens and thickens the frosting.
Using fresh lemon juice/zest and fresh ginger makes a significant difference.
Essential Equipment
You’ll need standard baking tools, especially a Bundt pan:
- A Bundt pan (10-12 cup capacity recommended): Essential for the classic pound cake shape. Alternatively, two 9×5 inch loaf pans could work, adjust baking time.
- Butter and flour (or baking spray with flour): For thoroughly greasing and flouring the Bundt pan.
- Medium bowl: For whisking dry ingredients.
- Large bowl or Stand Mixer: Essential for properly creaming butter/sugar and mixing the batter.
- Whisk:
- Rubber spatula:
- Small bowls: For glaze and frosting.
- Wire rack: Crucial for cooling the cake completely.
- Zester/Grater: For lemon zest and potentially ginger.
- Measuring cups and spoons.
Meticulous Bundt pan prep is key to prevent sticking!
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 cup sour cream, room temperature
- 4 tablespoons fresh lemon juice
- 1 tsp. fresh ginger, minced
- Zest of 2 lemons (about 2 tbsp.)
- 1 teaspoon vanilla extract
- (Implied: Butter & Flour or Baking Spray for pan)
Lemon Glaze:
- 1 1/2 cup powdered sugar
- 3 tablespoon lemon juice, at room temperature
Lemon Cream Cheese Frosting:
- 4 oz. cream cheese, softened
- 1 tbsp. lemon zest
- 1/4 cup lemon juice (Note: This seems like a lot for 4oz cream cheese/2 cups sugar, might result in thin frosting. Start with less)
- 2 cups powdered sugar
Ensure butter, eggs, buttermilk, sour cream, and cream cheese are at room temperature as needed.
Step-by-Step Instructions (Elaborated)
Let’s bake this luscious lemon cake:
1. Prepare Oven and Pan:
- Preheat oven to 325°F (160°C).
- Thoroughly grease and flour a 10-12 cup Bundt pan (or two 9×5 loaf pans). Make sure to get into all the crevices. Set aside.
2. Combine Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine and set aside.
3. Cream Butter and Sugar:
- In a large bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium-high speed until very light and fluffy (about 3-5 minutes).
4. Add Eggs:
- Beat in the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the bowl.
5. Add Wet Ingredients & Flavorings:
- Mix in the sour cream, 4 tablespoons lemon juice, vanilla extract, minced fresh ginger, and lemon zest until combined.
6. Alternate Wet and Dry:
- With the mixer on low speed, add about half of the flour mixture to the butter mixture and mix until just combined.
- Mix in all of the buttermilk.
- Add the remaining flour mixture and mix only until the flour just disappears. Do not overmix.
7. Bake the Cake:
- Pour the cake batter into the prepared Bundt pan and spread it evenly.
- Bake for 70 to 80 minutes (1 hour 10 mins to 1 hour 20 mins), or until a long wooden skewer or knife inserted deep into the center of the cake comes out clean. Pound cakes bake low and slow.
8. Initial Cooling:
- Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes (as recipe states, though 15-20 min is often safer for Bundts).
9. Make Lemon Glaze:
- While the cake has its initial cool, quickly make the glaze. Whisk the powdered sugar and 3 tablespoons of room temperature lemon juice together in a small bowl until the glaze is smooth.
10. Invert and Glaze Warm Cake:
- After the 10-minute cooling period in the pan, carefully place the wire rack over the Bundt pan and invert the cake onto the rack. Lift off the pan.
- Immediately spread or drizzle the prepared lemon glaze over the warm cake, allowing it to soak in.
11. Cool Completely:
- Let the cake cool completely on the wire rack before adding the final frosting (at least 1-2 hours).
12. Make Cream Cheese Frosting:
- Once the cake is cool, make the frosting. In a medium bowl, beat the softened cream cheese until smooth.
- Add the lemon zest and start with less lemon juice (perhaps 2 tbsp initially). Beat in the powdered sugar until smooth and creamy. Add more lemon juice or a splash of milk only if needed to reach a thick but drizzling/spreading consistency. (Starting with 1/4 cup juice might make it too thin).
13. Frost Cooled Cake:
- Drizzle or spread the lemon cream cheese frosting over the completely cooled, glaze-soaked cake.
Let the frosting set slightly before slicing and serving.
Troubleshooting
Pound cakes and Bundt cakes require care:
- Problem: Cake stuck in the Bundt pan.
- Solution: Meticulous greasing AND flouring of every single detail in the pan is non-negotiable. Using shortening for greasing often works best. Let cool only for the recommended time (10-20 mins) before inverting – too long and sugars can stick, too short and it might break.
- Problem: Cake is dry.
- Solution: Overbaking is the most common cause. Pound cakes bake longer; use a skewer/tester and check in the center starting at the minimum time. Accurate flour measurement is key. The buttermilk/sour cream combo should ensure moisture.
- Problem: Cake is dense/heavy.
- Solution: Ensure proper creaming of butter/sugar to incorporate air. Don’t overmix after adding flour. Ensure leaveners are fresh.
- Problem: Glaze is too thick/thin. Frosting is too thick/thin.
- Solution: Adjust consistency by adding more liquid (lemon juice/milk) to thin, or more sifted powdered sugar to thicken, a little at a time.
Bundt pan prep is the most critical step!
Tips and Variations
Let’s enhance this lovely lemon cake:
- Tip: Use room temperature butter, eggs, buttermilk, and sour cream for the best batter emulsion and cake texture.
- Variation: Substitute orange or lime zest and juice for the lemon for a different citrus profile.
- Tip: Grate the ginger very finely using a microplane for the best distribution and flavor without stringy bits.
- Variation: Fold 1 cup of fresh blueberries (tossed in flour) or raspberries into the batter before baking.
- Tip: If you don’t have buttermilk, make a substitute: 1 tbsp vinegar/lemon juice + enough milk to equal 1 cup, let sit 5 min.
- Variation: Skip the cream cheese frosting and serve only with the soaking glaze for a simpler finish, or dust with powdered sugar.
- Variation: Add poppy seeds (about 1-2 tbsp) to the batter for a Lemon Poppy Seed version.
A versatile cake base!
Serving and Pairing Suggestions
This Italian Lemon Pound Cake is elegant enough for special occasions but simple enough for everyday enjoyment.
Serving: Serve slices at room temperature for the best flavor and texture.
Pairing:
- Perfect for brunch, afternoon tea, dessert, or even a sweet breakfast treat.
- Delicious on its own, showcasing the lemon, ginger, and vanilla notes.
- Serve with fresh berries (strawberries, raspberries, blueberries) on the side.
- A dollop of lightly sweetened whipped cream can be added if skipping the cream cheese frosting.
- Pairs beautifully with hot tea (Earl Grey, chamomile), coffee, or a glass of milk.
A slice of sunshine!
Nutritional Information
This is a rich, buttery pound cake with two sweet toppings. Nutritional information is approximate and depends heavily on slice size (assuming 12-16 slices):
- Calories: 400-550+
- Fat: 20-30+ grams
- Saturated Fat: 12-18+ grams
- Cholesterol: 80-120+ mg
- Sodium: 150-250+ mg
- Total Carbs.: 55-70+ grams
- Dietary Fiber: <1-2 grams
- Sugars: 35-50+ grams
- Protein: 4-6 grams
This is an indulgent cake, meant to be enjoyed as a treat.
PrintItalian Lemon Pound Cake
Bake this moist and flavorful Italian Lemon Pound Cake! Features buttermilk, sour cream, fresh ginger, and two lemon toppings: a soak and a cream cheese frosting.
Ingredients
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 cup sour cream, room temperature
- 4 tablespoons fresh lemon juice
- 1 tsp. fresh ginger, minced
- Zest of 2 lemons (about 2 tbsp.)
- 1 teaspoon vanilla extract
- (Implied: Butter & Flour or Baking Spray for pan)
Lemon Glaze:
- 1 1/2 cup powdered sugar
- 3 tablespoon lemon juice, at room temperature
Lemon Cream Cheese Frosting:
- 4 oz. cream cheese, softened
- 1 tbsp. lemon zest
- 1/4 cup lemon juice (Note: This seems like a lot for 4oz cream cheese/2 cups sugar, might result in thin frosting. Start with less)
- 2 cups powdered sugar
Ensure butter, eggs, buttermilk, sour cream, and cream cheese are at room temperature as needed.
Instructions
Let’s bake this luscious lemon cake:
1. Prepare Oven and Pan:
- Preheat oven to 325°F (160°C).
- Thoroughly grease and flour a 10-12 cup Bundt pan (or two 9×5 loaf pans). Make sure to get into all the crevices. Set aside.
2. Combine Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine and set aside.
3. Cream Butter and Sugar:
- In a large bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium-high speed until very light and fluffy (about 3-5 minutes).
4. Add Eggs:
- Beat in the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the bowl.
5. Add Wet Ingredients & Flavorings:
- Mix in the sour cream, 4 tablespoons lemon juice, vanilla extract, minced fresh ginger, and lemon zest until combined.
6. Alternate Wet and Dry:
- With the mixer on low speed, add about half of the flour mixture to the butter mixture and mix until just combined.
- Mix in all of the buttermilk.
- Add the remaining flour mixture and mix only until the flour just disappears. Do not overmix.
7. Bake the Cake:
- Pour the cake batter into the prepared Bundt pan and spread it evenly.
- Bake for 70 to 80 minutes (1 hour 10 mins to 1 hour 20 mins), or until a long wooden skewer or knife inserted deep into the center of the cake comes out clean. Pound cakes bake low and slow.
8. Initial Cooling:
- Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes (as recipe states, though 15-20 min is often safer for Bundts).
9. Make Lemon Glaze:
- While the cake has its initial cool, quickly make the glaze. Whisk the powdered sugar and 3 tablespoons of room temperature lemon juice together in a small bowl until the glaze is smooth.
10. Invert and Glaze Warm Cake:
- After the 10-minute cooling period in the pan, carefully place the wire rack over the Bundt pan and invert the cake onto the rack. Lift off the pan.
- Immediately spread or drizzle the prepared lemon glaze over the warm cake, allowing it to soak in.
11. Cool Completely:
- Let the cake cool completely on the wire rack before adding the final frosting (at least 1-2 hours).
12. Make Cream Cheese Frosting:
- Once the cake is cool, make the frosting. In a medium bowl, beat the softened cream cheese until smooth.
- Add the lemon zest and start with less lemon juice (perhaps 2 tbsp initially). Beat in the powdered sugar until smooth and creamy. Add more lemon juice or a splash of milk only if needed to reach a thick but drizzling/spreading consistency. (Starting with 1/4 cup juice might make it too thin).
13. Frost Cooled Cake:
- Drizzle or spread the lemon cream cheese frosting over the completely cooled, glaze-soaked cake.
Let the frosting set slightly before slicing and serving.
Recipe Summary and Q&A
Let’s conclude with a summary and common questions:
Recipe Summary:
Italian Lemon Pound Cake is a moist, dense yet tender cake baked in a Bundt pan, flavored with lemon zest, lemon juice, vanilla, and fresh ginger, using both buttermilk and sour cream for richness. It’s uniquely finished with two toppings: a lemon glaze applied while warm to soak in, and a lemon cream cheese frosting drizzled over the completely cooled cake.
Q&A:
Q: Can I make this cake ahead of time? A: Yes. The cake itself keeps very well. Bake the cake, apply the soaking glaze, cool completely, then wrap well and store at room temperature for 2-3 days or refrigerate for up to a week. Add the cream cheese frosting closer to serving time.
Q: How should I store the cake? A: Store the glazed but unfrosted cake well-wrapped at room temperature for 2-3 days. Once the cream cheese frosting is added, store covered in the refrigerator for up to 5 days. Let come to room temperature before serving.
Q: Can I freeze this cake? A: Yes. Freeze the glazed, completely cooled cake before adding the cream cheese frosting. Wrap tightly in plastic wrap then foil for up to 3 months. Thaw overnight at room temperature or in the fridge. Apply cream cheese frosting after thawing.
Q: Do I need to use both buttermilk and sour cream? A: The recipe calls for both, likely for optimal moisture and tang. You could potentially substitute all buttermilk or all sour cream, but the texture and tang might differ slightly. Ensure the total liquid amount remains the same.
Q: Can I omit the ginger? A: Yes, if you dislike ginger, simply omit it. The cake will still be a delicious lemon pound cake.
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