This made-from-scratch pound cake features a tangy lemon flavor thanks to fresh lemon juice and zest. Topped off with a delicious lemon cream cheese frosting, it’s the perfect cake for spring and summer.
My youngest son isn’t a big dessert fan, but he loves any kind of lemon dessert, so I knew this Italian Lemon Pound Cake with Lemon Cream Cheese Frosting was going to be a big hit!
This is a classic, moist and dense pound cake with the addition of freshly squeezed lemons and lemon zest. A hint of fresh ginger really makes all the lemon flavor pop.
I recently made this cake for a Little Women movie night I was hosting, and it was the centerpiece of a fabulous spread of sweet and savory treats.
It’s the perfect cake for any spring or summer event–Easter, Mother’s Day, even the Fourth of July. And it feeds a crowd and can be made a day or two ahead of time for easy entertaining.
I know….technically lemons are in season during the winter, but something about lemons says spring and summer to me. Of course, there’s no reason not to make this beautiful bundt cake all year long.
The lemon cream cheese frosting is, quite literally, the icing on the cake. I also like to dust my cake with a sprinkling of powdered sugar just before serving, but that’s completely optional.
As far as I’m concerned, cream cheese frosting is the best kind of frosting there is, and the lemon version that tops this cake is the best of the best!
I use a very large tip to pipe big ribbons of frosting over my cake, because I like the way it looks. But feel free to spread the frosting on so it covers the entire cake if you like.
I mean, no one is going to be upset about getting more of that delicious lemon frosting! I also like to serve this cake with a selection of fresh berries, which makes this dessert even more beautiful and tasty.
This Italian Lemon Pound Cake with Lemon Cream Cheese Frosting is the kind of recipe everyone should have in their recipe box, because it’s the perfect sweet treat for almost any celebration or special occasion.
Be sure to save this Italian Lemon Pound Cake with Lemon Cream Cheese Frosting recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Lemons
Appearance: Look for lemons that are heavy for their size and have skin that is smooth, thin and firm. Medium and large lemons, are usually juicier than small lemons.
Lemons that are soft, spongy, or have wrinkled and have bumpy skin will be less juicy.
Storing: You can store lemons at room temperature–preferably out of direct sunlight–for up to one week. They will keep in the refrigerator for up to 3 weeks.
Lemon zest can be frozen in a plastic container or bag to use later. You can even freeze whole lemons to juice later. Just be sure to thaw them a few hours before using them, or microwave them for about 30 seconds.
Here’s what you’ll need to make Italian Lemon Pound Cake with Lemon Cream Cheese Frosting
- Flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Buttermilk
- Sour cream
- Produce: lemons, fresh ginger
- Vanilla
- Cream cheese
- Powdered sugar
Italian Lemon Pound Cake with Lemon Cream Cheese Frosting
Ingredients
For the cake
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter softened
- 2 cups sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 1/2 cup buttermilk
For the Lemon Cream Cheese Frosting
- 1 8 oz. package cream cheese, softened
- 1/4 cup butter softened
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla
- Pinch of salt
- 4-5 cups powdered sugar
Instructions
- Preheat oven to 325 degrees. Generously grease and flour a 10 cup bundt pan.
- In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix the sour cream, lemon juice, ginger, lemon zest and vanilla into the butter mixture until smooth. Mix half of the flour mixture into the wet ingredients, followed by all of the buttermilk. Mix in the remaining flour and stir until just combined.
- Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes before turning onto a wire rack to cool completely.
- Meanwhile, make the lemon frosting by beating the cream cheese, butter, lemon juice and zest, vanilla and salt until smooth. Mix in the powdered sugar, one cup at a time, until frosting reaches desired consistency. Spread or pipe frosting over cooled cake.
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Nutrition
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Who Dished It Up First: Adapted from My Recipe Confessions
