June 9th, 2016

Italian Lemon Pound Cake



Nothing says summer like the fresh taste of lemon.  This Italian Lemon Pound Cake is perfect for all your upcoming events.  It’s pretty enough for a bridal shower and easy enough for a summer potluck.  This cake is so moist and tastes so fresh with a splash of lemon glaze.  You can make it ahead (even freeze), and serve for a wonderful end to any meal- you may want to try it with some fresh berries and a dollop of  whipped cream for even more goodness.  Finally, I added some lemon buttercream for even more amazing lemon flavor. No matter how you serve this cake, it will become a favorite.





Italian Lemon Pound Cake


For the Lemon Pound Cake
3 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
1/2 cup sour cream
1/2 cup buttermilk
4 tablespoons fresh lemon juice
zest of 2 lemons (about 2 tablespoons)
1 teaspoon of vanilla


Pre-heat oven to 300 degrees

Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.

Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

For the Lemon Glaze
1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature

Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy and smooth.

For the Lemon Buttercream (optional)
1 cup of  butter
4 cups of powdered sugar
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
2-4  teaspoons milk as needed

Whip your butter until light and fluffy.  Slowly add the powdered sugar, one cup at a time.  Add the lemon zest and lemon juice.  Add milk a teaspoon at a time until you reach desired consistency.  Use a ziplock bag with the corner clipped to pipe the frosting onto the cake.

Recipe adapted slightly from My Recipe Confessions



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One Response to “Italian Lemon Pound Cake”

  1. Hi Kyra, oooh, hope you’ll bring this on over to Food on Friday: Cakes over at my house (Carole’s Chatter)!


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