How To Make Italian Lemon Pound Cake

Instructions:

1. Preheat and Prepare: Preheat your oven to 300 degrees. Grease and flour a bundt pan or generously spray it with baking spray.
2. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
4. Incorporate Wet Ingredients: Beat in the eggs one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest until well combined.
5. Combine Dry and Wet Mixtures: Gradually add half of the flour mixture into the butter mixture. Mix in the buttermilk and then add the remaining flour mixture. Mix just until the flour disappears.
6. Bake: Pour the cake batter into the prepared bundt pan. Bake for 60 to 70 minutes or until a knife inserted in the center comes out clean. Allow the cake to cool for 5 minutes before transferring it to a cake platter.
7. Lemon Glaze: In a separate bowl, cream the softened butter. Slowly add powdered sugar and lemon juice. Beat well until the glaze reaches a creamy, smooth consistency.
8. Glaze and Serve: Spread half of the lemon glaze over the warm cake, allowing it to soak in. Let the cake cool completely and then drizzle the remaining glaze over the top.

Enjoy this Lemon Buttermilk Pound Cake with its heavenly combination of flavors and the perfect touch of sweetness from the lemon glaze. It’s a dessert that’s sure to brighten any day!