Ingredients: |
Ingredients: Cake:
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
1 tsp of fresh ginger, minced
Zest of 2 lemons (about 2 tbsp)
1 tsp vanilla
Lemon Glaze:
1½ cup powdered sugar
3 tbsp lemon juice at room temperature
Lemon Cream Cheese Frosting:
4oz cream cheese, softened
1 tbsp lemon zest
¼ cup lemon juice
2 cups powdered sugar
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Directions: |
Directions:Cake:
Preheat oven to 325 degrees F.
Sift flour, baking powder, salt and set aside. In another bowl, cream butter, and sugar until light and fluffy. Beat in eggs one at a time. Mix in the sour cream lemon juice, vanilla, ginger, and lemon zest.
Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with non-stick spray.
Bake 70-80 mins or until a knife inserted into the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 mins. Turn cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.
Lemon Glaze:
Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
Lemon Cream Cheese Frosting:
Mix all the ingredients together until smooth and creamy. |
This recipe for Italian Lemon Pound Cake is from