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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Lemon Pound Cake Recipe

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This recipe for Italian Lemon Pound Cake is from Steve & LaDawnya's Food Love Story, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
1 tsp. baking powder
¼ tsp. salt
1 c. butter, softened
2 c. sugar
3 eggs
½ c. buttermilk
½ c. sour cream
4 T. lemon juice
Zest of 2 lemons (about 2 T.)
1 tsp. vanilla
Directions:
Directions:
1 – Preheat oven to 300 degrees.
2 – Sift flour, baking powder, and salt and set aside.
3 – In another bowl, cream butter and sugar until light and fluffy.
4 – Beat in eggs one at a time.
5 – Mix in the sour cream, lemon juice, vanilla, and lemon zest.
6 – Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add the remaining flour mixture.
7 – Mix just until the flour disappears.
8 – Pour the cake batter in a bundt pan that has been generously sprayed with baking spray.
9 – Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean.
10 – Turn the cake on a platter
11 – If desired, glaze cake after it has cooled.

 

 

 

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