BEST Italian Lemon Pound Cake 🍋

I’m a firm believer in balance – life isn’t perfect and that includes your diet. Sometimes you just have to splurge! If this is one of those times then this is the recipe for you…

There’s something so refreshing about citrus, don’t you think? Crisp, clean flavors are the hallmark of sunny citrus fruits, and this super delicious lemon pound cake is the perfect showcase. Lemon glaze and lemon cream cheese frosting offer a bit of punctuation to soft, melt in your mouth lemony pound cake, while a hint of ginger adds some zing. If you’ve ever wondered if cake can be thought of as an acceptable meal substitute, we invite you to give this one a test drive.

Ingredients

For the cake:

3 cups all-purpose flour (alternative almond or coconut flour)
1 teaspoon baking powder
1/4 teaspoon salt

1 cup unsalted butter, softened
2 cups sugar (sucanat or monk fruit)
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 tbsps.)
1 teaspoon of vanilla

For the lemon glaze:

1 1/2 cup powdered sugar (monk fruit powdered sugar)
3 tablespoon lemon juice, at room temperature

For the frosting:

4 oz. of cream cheese, softened

1 tbsp. of lemon zest
1/4 cup of lemon juice
2 cups of powdered sugar

Instructions

For the cake:

Preheat oven to 325 degrees

Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, beat the butter and sugar together until light and fluffy. Next beat in the eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

Mix half of the flour mixture into the butter mixture. Mix in the buttermilk next, then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a heavily greased bundt pan.
Bake for 70 to 80 minutes or until a toothpick inserted in the thickest part of the cake comes out clean. Remove from the oven and let it cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.