There’s something irresistibly comforting about a homemade cake, especially when it combines the vibrant zest of lemon with the warm, spicy notes of fresh ginger. This Italian Lemon Pound Cake recipe is the perfect blend of these flavors, resulting in a cake that’s not just a treat for the taste buds but also a feast for the senses. Its moist, buttery texture and refreshing citrus aroma make it an excellent choice for any occasion, from a cozy family gathering to a sophisticated tea party.
The process of baking this cake is as delightful as eating it. The act of zesting lemons and creaming the butter forms a kind of culinary meditation, while the spicy hint of ginger adds a twist that elevates this classic dessert to a whole new level. As you prepare the batter, the kitchen fills with the enticing promise of something special, making the baking almost as rewarding as the final product.
When served, the cake is a beautiful centerpiece, with a rich glaze that glistens under a drizzle of creamy lemon frosting. Each slice is dense yet tender, with bright bursts of lemon and subtle warmth from the ginger, making each bite a perfect balance of flavors. It’s a recipe that invites you to linger over every mouthful, savoring the craftsmanship and love that go into baking from scratch.
Recipe:
Italian Lemon Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup of sour cream
- 4 tablespoons lemon juice
- 1 tsp. of fresh ginger, minced
- Zest of 2 lemons (about 2 tbsp.)
- 1 teaspoon of vanilla
Instructions:
- Preheat oven to 325 degrees F. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
- Gradually mix in half of the flour mixture, then the buttermilk, and finally the remaining flour mixture. Stir just until the flour is incorporated. Pour the batter into a generously sprayed bundt pan.
- Bake for 70 to 80 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 5 minutes, then invert onto a cake platter.
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice, at room temperature
- Whisk together until smooth and pour over the warm cake, allowing it to soak in.
For the Lemon Cream Cheese Frosting:
- 4 oz. cream cheese, softened
- 1 tbsp. lemon zest
- 1/4 cup lemon juice
- 2 cups powdered sugar
- Mix all ingredients until smooth and creamy. Drizzle over the cooled cake.
This Italian Lemon Pound Cake is more than just dessert; it’s a celebration of flavor and the joys of baking. Enjoy crafting this delightful treat and sharing the love in every slice!
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Italian Lemon Pound Cake
There’s something irresistibly comforting about a homemade cake, especially when it combines the vibrant zest of lemon with the warm, spicy notes of fresh ginger. This Italian Lemon Pound Cake recipe is the perfect blend of these flavors, resulting in a cake that’s not just a treat for the taste buds but also a feast for the senses. Its moist, buttery texture and refreshing citrus aroma make it an excellent choice for any occasion, from a cozy family gathering to a sophisticated tea party.
Ingredients
Italian Lemon Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup of sour cream
- 4 tablespoons lemon juice
- 1 tsp. of fresh ginger, minced
- Zest of 2 lemons (about 2 tbsp.)
- 1 teaspoon of vanilla
Instructions
- Preheat oven to 325 degrees F. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
- Gradually mix in half of the flour mixture, then the buttermilk, and finally the remaining flour mixture. Stir just until the flour is incorporated. Pour the batter into a generously sprayed bundt pan.
- Bake for 70 to 80 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 5 minutes, then invert onto a cake platter.
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice, at room temperature
- Whisk together until smooth and pour over the warm cake, allowing it to soak in.
For the Lemon Cream Cheese Frosting:
- 4 oz. cream cheese, softened
- 1 tbsp. lemon zest
- 1/4 cup lemon juice
- 2 cups powdered sugar
- Mix all ingredients until smooth and creamy. Drizzle over the cooled cake.
Notes
This Italian Lemon Pound Cake is more than just dessert; it’s a celebration of flavor and the joys of baking. Enjoy crafting this delightful treat and sharing the love in every slice!