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Lemon Pound Bundt Cake
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|Italian Lemon Pound Cake May 14, 2015 by MYRECIPECONFESSIONS Italian Lemon Pound Cake. Out of all the recipes on my blog, this is the most popular one. I love to serve this cake at summer barbecues. It is so soft and moist, everybody will be asking be asking for the recipe! I love the mild lemon flavor that this cake has. It isn?t the overpowering mouth puckering lemon flavor like some desserts. It is so soft and moist. I got this recipe from a local television show a few years ago. You can serve this Italian Lemon Pound Cake at a baby or wedding shower. It would even be great to have while sitting on the back porch on a quiet summer evening. Italian-Lemon-Pound-Cake Report this ad Who am I kidding, this cake would be amazing no matter where you are or who you serve it to. With love from my kitchen to yours, Carrie Italian Lemon Pound Cake. Out of all the recipes on my blog, this is the most popular one. I love to serve this cake at summer barbecues. It is so soft and moist, everybody will be asking be asking for the recipe! *This post contains affiliate links which means I receive compensation if you purchase something from these links. Here are some of the items that I recommend for making this cake. Report this ad *UPDATE: I added 1 teaspoon of fresh ginger to the cake batter. I felt like it needed a little bit of kick to the lemon flavor. It is amazing how much of a difference it makes. I also omitted the butter from the glaze. The butter is very temperamental and can curdle. I brush the glaze on the warm cake and once it has cooled down, I drizzle the lemon cream cheese frosting over the cake. Report this ad Italian Lemon Pound Cake|
|3 cups||all-purpose flour|
|1 teaspoon||baking powder|
|1 cup||unsalted butter, softened|
|1/2 cup||sour cream|
|4 tablespoons||lemon juice|
|1 tsp.||fresh ginger, minced|
|Zest of 2||lemons, ( about 2 tbsps.)|
|Instructions Pre-heat oven to 325 degrees Report this ad 1. Sift flour, baking powder, and 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. 2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. Report this ad 3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the 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|
|1 1/2 cup||powdered sugar|
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|3 tablespoon||lemon juice, at room temperature|
|1. Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth. Lemon Cream Cheese Frosting|
|4 oz.||cream cheese, softened|
|1 tbsp.||lemon zest|
|1/4 cup||lemon juice|
|2 cups||powder sugar|
Mix the all the ingredients together until smooth and creamy.
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