My summer cake! It’s pretty and super delicious. The cake is soft, moist and the citrusy flavor is rich – I’m in love!
3 cups of all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup of unsalted butter, softened
2 cups of sugar
1/2 c. buttermilk
1/2 c. sour cream
4 Tbsp. lemon juice
Zest of 2 lemons ( about 2 tablespoons)
1 tsp. vanilla
How to make Italian Lemon Pound Cake
Step 1: Prepare the oven by preheating it to 300 degrees F.
Step 2: Sift the flour, baking powder, and salt in a bowl and set aside. Beat the cream, butter, and sugar in another bowl until light and fluffy. Add the eggs one at a time, then, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
Step 3: Combine half of the flour mixture into the butter mixture. Whisk in the buttermilk and add the remaining flour mixture. Mix until well-incorporated. Spray your bundt pan with a baking spray. Now, carefully pour the cake batter into the prepared bundt pan.
Step 4: Place inside the preheated oven and bake for 70-80 minutes. Insert a knife in the middle of the cake, when it comes out clean your cake is done. Don’t remove the cake yet from the bundt pan, let it cool first for 5 minutes. Then, transfer the cake on a cake platter. Generously spread the lemon glaze over the warm cake to make sure that the glaze will soak into the cake. Let it cool completely. Once cooled, drizzle the top of the cake with lemon cream cheese frosting. Slice, serve, and enjoy!
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