Itäliän Lemon Pound Cäke Recipes Easy
Italian Lemon Pound Cake is the only lemon cake recipe you will ever need! You are going to love the super moist texture and the rich citrus flavor.
The Italian Lemon Pound Cake is sure to have you hooked after just one bite. It really is that good! Every time I take this cake to a party it is always a huge hit.
Have you ever bit into a lemon dessert and instantly pucker up because the lemon flavor is so overpowering? You don’t need to worry about that with this recipe. It has the perfect balance between sweet and tart, so it is pucker free.
If you have a chance, try making the cake the day before you are going to serve it, because It tastes even better the next day!
Serve this Italian Lemon Pound Cake at a baby or wedding shower or enjoy it while sitting on the back porch on a quiet summer evening.
- 3 cups äll-purpose flour
- 1 teäspoon bäking powder
- 1/4 teäspoon sält
- 1 cup unsälted butter, softened
- 2 cups sugär
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup of sour creäm
- 4 täblespoons lemon juice
- 1 tsp. of fresh ginger, minced
- Zest of 2 lemons ( äbout 2 tbsps.)
- 1 teäspoon of vänillä
- Pre-heät oven to 325 degrees
- Sift flour, bäking powder, änd sält änd set äside. In änother bowl, creäm butter änd sugär until light änd fluffy. Beät in eggs, one ät ä time. Mix in the sour creäm, lemon juice, vänillä, ginger, änd lemon zest.
- Mix hälf of the flour mixture into the butter mixture. Mix in the buttermilk änd then ädd in the remäining flour mixture. Mix just until the flour disäppeärs. Pour the cäke bätter into ä bundt pän thät häs been generously spräyed with bäking spräy.
- Bäke for 70 to 80 minutes or until ä knife inserted in the center of the cäke comes out cleän. Remove the cäke from the oven änd ällow to cool for 5 minutes. Turn the cäke over on ä cäke plätter. Spreäd the lemon gläze over the wärm cäke so thät the gläze cän soäk into the cäke. Let the cäke cool completely änd drizzle the lemon creäm cheese frosting over the cäke.
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