Italian Lemon Pound Cake (Simple Recipe)


This Italian lemon pound cake is so easy and simple to prepare, and so refreshing and delicious! You can prepare it and have a slice of it in the morning with an ice tea, coffee, or juice – it is also a great choice to enjoy it with family or friend on a pick nick or relaxing time in the park. Here is the recipe:


For the cake:

  • 3 cups all-purpose  flour
  • 1 teaspoon baking powder
  • A pinch of teaspoon salt
  • 1 cup butter, softened
  • 3 eggs
  • 2 cups sugar
  • 1/2 cup of sour cream
  • 1/2 cup buttermilk (or alternatively you can combine 1 tablespoon vinegar in a ½ cup of whole milk)
  • 4 tablespoons lemon juice
  • ½ teaspoon of fresh ginger, minced
  • Zest of 2 lemons (around 2 tablespoons)
  • 1 teaspoon vanilla extract

For the lemon glaze:

  • 1 ½ cup powdered sugar
  • 3 tablespoon fresh lemon juice, room temperature


To make the cake:

  • Preheat oven to 325°F/160°C/Gas Mark 3.
  • Combine flour, baking powder, and salt and leave aside.
  • In another bowl, beat sugar and butter until light and fluffy. Add in eggs, one at a time. Whisk in the sour cream, vanilla, lemon zest, lemon juice, and ginger.
  • Mix 1/2 of the flour mix into the butter mix. Pour in the buttermilk and then beat in the remaining flour mix. Combine just until the flour disappears. Spread the cake mixture into a Bundt pan, which has been generously sprayed with nonstick baking spray.
  • Place in the oven and bake for around 70-80 minutes or just until a tester inserted in the center of the cake comes out clean.  Then, remove from the oven and let cool for 5 minutes. In the meantime, prepare the lemon glaze.

To make the lemon glaze:

  • Beat the lemon juice and powdered sugar together until you get a smooth glaze mixture.
  • Next, turn it over on a cake platter and drizzle the lemon glaze over the cake while still warm – so the glaze could soak into the cake. Leave the cake to cool completely.
  • Slice and serve.

Buon Appetito!

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