Italian Lemon Pound Cake


recipe and photo from:


3 cups all-purpose flour
1 teaspoon of baking powder

1/4 teaspoon of salt

1 cup unsalted butter, softened

2 cups of sugar

3 eggs

1/2 cup buttermilk

1/2 cup sour cream

4 tablespoons of lemon juice

1 teaspoon of fresh ginger, minced

Zest of 2 lemons (about 2 tbsp)

1 teaspoon of vanilla


Preheat the oven to 325 degrees

1. Sift the flour, baking powder and salt and set aside. In another bowl, cream the butter and sugar until light and fluffy. Stir in the eggs, one at a time. Stir in sour cream, lemon juice, vanilla, ginger and lemon zest.

2. Mix half of the flour mixture with the butter mixture. Stir in the buttermilk then add the rest of the flour mixture. Mix until the flour disappears. Pour the cake batter into a cake pan generously sprayed with baking spray.

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 let cool for 5 minutes. Invert the cake onto a cake plate. Spread the lemon frosting on the hot cake so that the frosting can penetrate the cake. Allow cake to cool completely and pour lemon cream cheese frosting over cake.

Lemon frosting
1 1/2 cup powdered sugar

3 tablespoons of lemon juice, at room temperature

1. Whisk the powdered sugar and lemon juice together and mix until the icing is smooth.

Lemon Cream Cheese Frosting
4 oz. cream cheese, softened

1 tbsp. lemon zest

1/4 cup lemon juice

2 cups of powdered sugar

Mix all the ingredients together until smooth and creamy.


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