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ITALIAN LEMON POUND CAKE

This cake is made with a pound of fresh lemons, which gives it a wonderfully tart flavor. The cake is also infused with a delicate almond flavor, which makes it even more special.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Servings: 8
Course: cake, Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 CUPS ALL-PURPOSE FLOUR
  • 1 TEASPOON BAKE POWDER
  • 1/4 TEASPOON SEA SALT
  • 1 CUP UNSALTED BUTTER SOFTENED
  • 2 CUPS SUGAR
  • 3 EGGS
  • 1/2 CUP BUTTERMILK
  • 1/2 CUP SOUR CREAM
  • 4 TABLESPOONS LEMON JuICE
  • ZEST OF 2 LEMONS (ABOUT 2 TBSPS.
  • 1 TEASPOON VANILLA
  • 3 CUPS ALL-PURPOSE FLOUR
  • 1 TEASPOON BAKE POWDER
  • 1/4 TEASPOON SEA SALT
  • 1 CUP UNSALTED BUTTER SOFTENED
  • 2 CUPS SUGAR
  • 3 EGGS
  • 1/2 CUP BUTTERMILK
  • 1/2 CUP SOUR CREAM
  • 4 TABLESPOONS LEMON JuICE
  • ZEST OF 2 LEMONS ABOUT 2 TBSPS.
  • 1 TEASPOON VANILLA

Method
 

  1. PRE-HEAT OVEN UP TO 300 DEGREES
  2. SIFT FLOUR, BAKING POWD, AND SALT and SET ASIDE. CREAM BUTTER and SUGAR ADDED TO ANOTHER BOWL UNTIL LIGHTED AND FLUFFY. BEAT IN EGGS ONE AT a time. MAKE A MIX OF THE SOUR CREAM. LEMON JUICE, VANILLA AND LEMON ZEST.
  3. MIX THE FLOUR MIXTURE WITH HALF THE BUTTER MIXTURE. MIX THE BUTTERMILK INTO THE BUTTER MIXTURE. ADD THE REMAINING FLOUR MIXTURE. MIX UNTIL FLOUR IS DISAPPEARS. MIX THE CAKE BATTER INTO AN APPROXIMATE BUNDT PATN.
  4. BAKE 60 to 70 MINUTES, OR UNTIL THE KNIFE IS INSERT IN THE CENTER. STOP THE CAKE FROM THE Oven and LET IT COOL FOR 5 MINS. TURN THE CAKE ON A CAKE PLATTER. DON'T FORGET TO DRAIN A HALF THE LEMON GLAZE ON TOP OF THE WARM CAKE. This will allow the GLAZE to soak into the CAKE. LET THE CAKE COOL COMPLETELY, THEN DRIZZLE ALL THE REMAINING GLAZE OVER THE CAKE.
LEMON GLAZE
  1. 1/4 CUP BUTTER SOFTENED
  2. 1 1/2 CUP POWDERED SUGGAR
  3. 3 TABLESPOON LEMON Juice, ROOM TEMPERATURE
  4. CREAM THE BUTTER, AND ADD POWDERED SUGAR and LEMON JUICE.
  5. BEAT WELL TILL THE GLAZE IS A CREAMY, SMOOTH CONSISTENCY.