Italian Lemon Pound Cake – Indulge in the exquisite flavors of our Italian Lemon Pound Cake recipe. This delectable dessert combines the zing of fresh lemons with the richness of pound cake, resulting in a heavenly treat that will captivate your taste buds. With its moist and tender crumb, delightful citrus notes, and creamy lemon cream cheese frosting, this cake is a true showstopper. Whether you’re looking for a dessert to impress guests or simply craving a delightful slice of goodness, our Italian Lemon Pound Cake is the perfect choice.
Every bite of this Italian Lemon Pound Cake transports me back to heartwarming moments spent with my loved ones. It all started when I first made this cake for my husband’s birthday. From the moment he took the first bite, his eyes lit up with joy, and he declared it his new favorite. Since then, this cake has become a cherished tradition in our little family. Whether it’s a special occasion or a regular Sunday gathering, our loved ones eagerly anticipate the arrival of this citrusy delight. It has brought us together, creating memories and moments that we will forever cherish.
Why This Recipe Will Make You Fall in Love?
- Bursting with Zesty Goodness: The combination of freshly squeezed lemon juice, tangy zest, and a hint of ginger adds a burst of refreshing flavor that sets this pound cake apart. It’s a citrus lover’s dream!
- Moist and Tender Texture: With the perfect balance of ingredients, including buttermilk and sour cream, this cake boasts a moist and tender crumb that melts in your mouth. Every bite is pure bliss.
- Irresistible Lemon Glaze: A simple yet irresistible lemon glaze takes this cake to new heights. It seeps into the cake, infusing it with a sweet and tangy taste that will leave you wanting more.
- Creamy Lemon Cream Cheese Frosting: The luscious cream cheese frosting, enhanced with lemon zest and juice, adds a creamy, tangy element to the cake. It’s the perfect finishing touch that will have you reaching for seconds.
Ingredients:
- 340 grams (12 oz.) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 226 grams (8 oz.) unsalted butter, softened
- 400 grams (2 cups) sugar
- 3 eggs
- 120 ml (1/2 cup) buttermilk
- 120 ml (1/2 cup) sour cream
- 4 tablespoons lemon juice
- 1 teaspoon fresh ginger, minced
- Zest of 2 lemons (approximately 2 tablespoons)
- 1 teaspoon vanilla extract
Directions:
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, lemon juice, vanilla extract, minced ginger, and lemon zest until well combined.
Gradually add half of the flour mixture into the butter mixture, mixing until just incorporated. Then, add the buttermilk and mix until combined. Finally, add the remaining flour mixture and mix until the flour disappears. Be careful not to overmix.
Generously spray a bundt pan with baking spray. Pour the cake batter into the prepared pan, spreading it evenly.
Bake for 70 to 80 minutes, or until a knife inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool for 5 minutes. Carefully invert the cake onto a cake platter.
While the cake is still warm, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Spread the glaze over the warm cake, allowing it to soak in.
Let the cake cool completely, then drizzle the lemon cream cheese frosting over the top.
Notes:
- For a variation, you can add a handful of blueberries or raspberries to the batter for a burst of fruity goodness.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for a few minutes.
- Ensure your ingredients, such as butter and eggs, are at room temperature for optimal results.
- Store the cake in an airtight container at room temperature for up to 3 days. It also freezes well for longer storage.
In conclusion, our Italian Lemon Pound Cake is a true gem among desserts, bringing together the vibrant flavors of lemons with a moist and tender cake base. This recipe has captured the hearts and taste buds of my family, becoming a beloved tradition that we cherish. Its irresistible combination of zesty lemon notes, creamy frosting, and delicate crumb creates a dessert experience that is simply unforgettable.
Whether you’re celebrating a special occasion or simply craving a slice of citrusy goodness, this pound cake is sure to impress. The refreshing lemon glaze seeping into the cake and the tangy cream cheese frosting drizzled on top add the perfect finishing touches, elevating this dessert to new heights.
So why not embark on a culinary adventure and create this delightful Italian Lemon Pound Cake for yourself? Indulge in the flavors, create memories, and share the joy with your loved ones. From the first bite to the last, this cake will transport you to a world of citrusy bliss and leave you yearning for more. Give it a try and experience the magic for yourself. Happy baking!
FAQs
Can I use a different type of flour for this recipe?
While all-purpose flour works best for this recipe, you can experiment with alternative flours such as cake flour or gluten-free flour blends. Keep in mind that the texture and flavor may vary.
Can I omit the ginger from the recipe?
Absolutely! If you’re not a fan of ginger, feel free to leave it out. The cake will still have a delightful lemon flavor.
Can I make this cake without the cream cheese frosting?
Of course! While the cream cheese frosting adds a wonderful tangy touch, you can enjoy the cake on its own or dust it with powdered sugar for a simpler presentation.
Can I use lemon extract instead of lemon juice?
Lemon juice provides the fresh, citrusy flavor in this recipe. Lemon extract may have a more concentrated taste, so it’s best to stick with lemon juice for optimal results.
Italian Lemon Pound Cake
Ingredients
- 340 grams 12 oz. all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 226 grams 8 oz. unsalted butter, softened
- 400 grams 2 cups sugar
- 3 eggs
- 120 ml 1/2 cup buttermilk
- 120 ml 1/2 cup sour cream
- 4 tablespoons lemon juice
- 1 teaspoon fresh ginger minced
- Zest of 2 lemons approximately 2 tablespoons
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, vanilla extract, minced ginger, and lemon zest until well combined.
- Gradually add half of the flour mixture into the butter mixture, mixing until just incorporated. Then, add the buttermilk and mix until combined. Finally, add the remaining flour mixture and mix until the flour disappears. Be careful not to overmix.
- Generously spray a bundt pan with baking spray. Pour the cake batter into the prepared pan, spreading it evenly.
- Bake for 70 to 80 minutes, or until a knife inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes. Carefully invert the cake onto a cake platter.
- While the cake is still warm, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Spread the glaze over the warm cake, allowing it to soak in.
- Let the cake cool completely, then drizzle the lemon cream cheese frosting over the top.
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