Italian Lemon Pound Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 3 cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
½ cup buttermilk
½ cup sour cream
4 Tbsp. lemon juice
zest of 2 lemons (about 2 Tbsps.)
1 tsp. vanilla
Lemon Glaze:
¼ cup butter, softened
1½ cups powdered sugar
3 Tbsp. lemon juice, room temperature
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Directions: |
Directions:Preheat oven to 325º. Sift flour, baking powder and salt and set aside. Cream butter and sugar until light & fluffy. Beat in eggs one at a time. Mix in the sour cream, lemon juice, vanilla and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in buttermilk and them add remaining flour mixture. Mix just until flour disappears. Pour cake batter into a bundt cake pan that has been generously sprayed with baking spray. Bake for 70 to 80 minutes or until a knife inserted in the centre of the cake comes out clean. Remove from oven and allow to cool 5 minutes then turn cake over on a platter. To make lemon glaze, cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is smooth and creamy consistency. Spread half of the lemon glaze over the warm cake so the glaze can sink into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.
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