Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April!

I skipped adding frosting but if you visit the original recipe it'll tell you how to make it.

The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious!

Italian Lemon Cake

Adapted from My Recipe Confessions

Makes 1 Cake

Ingredients

For the Cake

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 4 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla

For the Glaze

• 1 1/2 cups powdered sugar
• 5+ tablespoons lemon juice

Directions

1. Preheat the oven to 325F. Grease and flour a bundt or cake pan.
2. Sift flour, baking powder, and salt
3. In another bowl, cream butter and sugar until fluffy.
4. Beat in the eggs.
5. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
6. Mix half of the flour mixture into the butter mixture. Add all of the buttermilk followed by the remaining flour mixture. Mix just until combined.
7. Pour the cake batter into the prepared pan.
8. Bake for 70 to 80 minutes or until a tester comes out clean.
9. Remove the cake from the oven and allow to cool for 5 minutes before turning the cake out on to a platter.
10. In the meantime, whisk the  powdered sugar and lemon juice together and mix until the glaze is smooth.
11. Spread the glaze over the warm cake.