5 from 18 votes
Italian Lemon Cake
Italian Lemon Cake combines a tender, moist cake with fresh lemon juice, zest, sour cream, and buttermilk baked in a bundt pan. It is finished with a lemon glaze that soaks into the exterior and a lemon cream cheese frosting that adds tang and sweetness. The layered lemon flavors and creamy frosting create a bright and rich dessert with a delicate crumb and refreshing citrus notes.
Prep Time
30 mins
Cook Time
1 hr 10 mins
Servings:
12
slices
Calories:
573 kcal
Course:
Dessert
Cuisine:
Italian, American
Ingredients
Lemon Cake
- 3 cups all-purpose flour
- 3 egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup lemon juice fresh squeezed
- lemon zest of 2 lemons
- 1 teaspoon vanilla extract
- Food Coloring optional, yellow; 2-3 drops
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup lemon juice fresh squeezed
Lemon Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice fresh squeezed
- 2 cups powdered sugar
Instructions
Cake
- Preheat oven to 325F. Prepare a bundt pan by spraying generously with non-stick cooking spray or baking spray.
- Sift the flour, baking powder, and salt into a medium mixing bowl; set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream, lemon juice, vanilla extract, and lemon zest. If desired, you can also add 2-3 drops of yellow food coloring for extra yellow color to the cake.
- Mix half of the flour mixture into the cake batter, then add the buttermilk. Mix in the second half of the flour mixture just until incorporated (do not over mix).
- Pour the cake batter into the prepared bundt pan. Bake at 325F for 60-70 minutes until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 5 minutes, then invert onto a cake plate.
Cup of Yum
Lemon Glaze
- Whisk together the ingredients for the lemon glaze until smooth. Brush the glaze all over the cake while it is still hot. Set the cake aside to cool completely to room temperature before adding the cream cheese frosting.
Lemon Cream Cheese Frosting
- Beat the cream cheese until smooth. Add the remaining frosting ingredients and beat until smooth and creamy.
- Scoop the frosting into a piping bag or a zip top baggie with the corner snipped off. Pipe the frosting onto the completely cooled cake.
Nutrition Information
Calories
573kcal
(29%)
Carbohydrates
95g
(32%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
91mg
(30%)
Sodium
121mg
(5%)
Potassium
162mg
(3%)
Fiber
1g
(4%)
Sugar
69g
(138%)
Vitamin A
633IU
(13%)
Vitamin C
7mg
(8%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 573
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 95g | 32% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 121mg | 5% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 69g | 138% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.