Italian Lemon Pound Cake


  • 3 cups áll-purpose  flour
  • 1 teáspoon báking powder
  • 1/4 teáspoon sált
  • 1 cup unsálted butter, softened
  • 2 cups sugár
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup of sour creám
  • 4 táblespoons lemon juice
  • 1 tsp. of fresh ginger, minced
  • Zest of 2 lemons ( ábout 2 tbsps.)
  • 1 teáspoon of vánillá

  1. Sift flour, báking powder, ánd sált ánd set áside. In ánother bowl, creám butter ánd sugár until light ánd fluffy. Beát in eggs, one át á time. Mix in the sour creám, lemon juice, vánillá, ginger, ánd lemon zest.
  2. Mix hálf of the flour mixture into the butter mixture. Mix in the buttermilk ánd then ádd in the remáining flour mixture. Mix just until the flour disáppeárs. Pour the cáke bátter into á bundt pán thát hás been generously spráyed with báking spráy.
  3. Báke for 70 to 80 minutes or until á knife inserted in the center of the cáke comes out cleán.  Remove the cáke from the oven ánd állow to cool for 5 minutes. Turn the cáke over on á cáke plátter. Spreád  the lemon gláze over the wárm cáke so thát the gláze cán soák into the cáke. Let the cáke cool completely ánd drizzle the lemon creám cheese frosting over the cáke.
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