Italian Lemon Pound Cake

I love serving this cake for brunches, family gatherings, or just because I want the house to smell like sunshine. The balance of sweet, tangy, and buttery richness is absolutely divine. Plus, the layers of lemon—juice, zest, glaze, and cream cheese frosting—give it a depth of flavor that’s both refreshing and indulgent.

The first time I made this cake, I was hooked. The aroma while it bakes is reason enough to make it again and again. And once you drizzle that glossy lemon glaze and finish it with creamy lemon frosting? It’s pure heaven.

Whether you enjoy it with a cup of coffee in the morning or as a show-stopping dessert after dinner, this pound cake is guaranteed to be remembered.

Nostalgic Appeal

Lemon desserts always take me back to childhood summers—barefoot days spent outside, family picnics, and cold lemonade in tall glasses. This cake captures that nostalgia perfectly but adds a more sophisticated touch with its tender crumb and complex flavors.

It reminds me of the lemon loaves my grandmother used to make, but with a rich Italian twist. The addition of sour cream and buttermilk gives it that irresistible texture, and the fresh ginger brings in a gentle warmth that makes it unique.

There’s something magical about a bundt cake, too. The shape alone makes it feel like a celebration. When the glaze seeps into the warm cake, it creates those little pockets of lemony goodness that melt in your mouth.

This recipe has quickly become one of those “keeper” recipes—the kind that lives on handwritten cards and gets passed down from one generation to the next.

Homemade Focus

What makes this cake stand out is the fact that it’s entirely homemade—from the batter to the glaze to the frosting. There are no shortcuts here, but every step is simple and worth it.

The cake starts with creamed butter and sugar for that classic pound cake base. Eggs are added one at a time, making the mixture rich and velvety. Then come the standout ingredients: lemon juice, zest, a touch of vanilla, and fresh ginger. That ginger might be unexpected, but it adds a subtle warmth that enhances the lemon beautifully.

Sour cream and buttermilk work together to give the cake its signature moist, tender texture. They balance the brightness of the lemon and add richness without making it heavy.

The final touches are what take this cake to the next level. A lemon glaze seeps into the warm cake, intensifying the citrus flavor. Then, once it cools, a lemon cream cheese frosting is drizzled over the top for a smooth, tangy-sweet finish.

Flavor Goal

With this cake, the goal is all about bold lemon flavor layered with creamy richness and just the right amount of sweetness. Every bite should have a perfect balance—moist cake, tart glaze, and creamy frosting.

The cake itself is soft but dense in that satisfying pound cake way. The lemon flavor comes through from juice, zest, and a touch of vanilla that rounds it all out. It’s bright, clean, and full of citrus without being too sharp.

The glaze adds that first hit of lemon and soaks into the cake to create a moist, almost pudding-like top layer. It seeps into the crumb and enhances the flavor in a way that’s impossible to fake.

Then the frosting comes in with a smooth, tangy finish. The cream cheese base adds richness, while the lemon zest and juice keep it light and fresh. It’s the kind of frosting you’ll want to eat by the spoonful.

Together, all these layers create a cake that’s deeply flavorful, beautifully textured, and totally irresistible.

Ingredient Insights

All-purpose flour provides the base structure for the cake. It gives the crumb strength without making it too dense. Sifting it with baking powder and salt ensures an even, light texture.

Baking powder helps lift the batter just enough to keep it from being too heavy. The result is a moist cake with a perfect rise.

Salt enhances all the other flavors. Just a small amount helps bring out the citrus and sweet notes without tasting salty.

Unsalted butter gives the cake richness and flavor. It should be softened so it creams easily with the sugar and creates a fluffy base for the batter.

Sugar sweetens the cake and helps create a tender crumb. Creaming it with butter incorporates air into the batter, which is key to the texture.

Eggs bind the ingredients and add richness. Adding them one at a time ensures a smooth, stable batter.

Buttermilk and sour cream are the secret weapons for moistness. Buttermilk adds a slight tang, while sour cream keeps the crumb tender and soft.

Lemon juice and zest deliver bold citrus flavor. The zest adds fragrant oils, while the juice brings brightness and acidity.

Fresh ginger adds a gentle warmth that enhances the lemon without being spicy or overpowering. It’s a subtle but beautiful addition.

Vanilla extract rounds out the flavor and adds depth. It complements the lemon and keeps the cake tasting balanced.

Powdered sugar and lemon juice are all you need for the glaze. It’s poured over the warm cake and soaks in to create extra moisture and flavor.

Cream cheese, lemon zest, lemon juice, and powdered sugar make the frosting. It’s tangy, creamy, and sweet—everything you want on top of a lemon dessert.

Essential Equipment

You’ll need a bundt pan to create the signature pound cake shape. Be sure to spray it generously with baking spray so the cake releases cleanly.

A mixer (stand or hand) is helpful for creaming the butter and sugar and blending the batter evenly.

Use a zester or microplane to get fine lemon zest without the bitter white pith.

A cooling rack will help the cake cool evenly after baking and allow excess glaze to drip off if needed.

A mixing bowl and whisk are all you need for making the glaze and frosting. Keep everything at room temperature for the smoothest results.

List of Ingredients with Measurements

Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 3 eggs
• ½ cup buttermilk
• ½ cup sour cream
• 4 tablespoons lemon juice
• 1 teaspoon fresh ginger, minced
• Zest of 2 lemons (about 2 tablespoons)
• 1 teaspoon vanilla extract

Lemon Glaze:

• 1½ cups powdered sugar
• 3 tablespoons lemon juice

Lemon Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1 tablespoon lemon zest
• ¼ cup lemon juice
• 2 cups powdered sugar