Italian Lemon Pound Cake

I got this recipe from a local television show a few years ago. You can serve this Italian Lemon Pound Cake at a baby or wedding shower. It would even be great to have while sitting on the back porch on a quiet evening.

Who am I kidding, this cake would be amazing no matter where you are or who you serve it to.


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


Pre-heat oven to 325 degrees

Sift flour, leaven , and salt and forgot . use another bowl, cream the butter and sugar until light. drill in eggs, one at a time. Mix within the sour cream , juice , vanilla, ginger, and lemon rind .

Mix half the flour mixture . Mix within the buttermilk then add within the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a tray that has been generously sprinkled with paste paint,

Bake for 70 to 80 minutes or until a knife inserted within the middle of the cake comes out clean. Remove the cake from the oven and permit to relax for five minutes.

Turn the cake over on a cake platter. Spread the lemon glaze over the great and comfy cake so as that the glaze can soak into the cake.

Let the cake cool completely and drizzle the lemon curd frosting over the cake.


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