This Italian Lemon Pound Cake has a super moist texture and the rich citrus flavor. You’re definitely hooked after just one bite! Every time I take this cake to a party it is always a huge hit. Also try other cake recipe : Pumpkin Cheesecake Bars
INGREDIENTS
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup of sour cream
- 4 tablespoons lemon juice
- 1 tsp. of fresh ginger, minced
- Zest of 2 lemons ( about 2 tbsps.)
- 1 teaspoon of vanilla
*UPDATE: I added 1 teaspoon of fresh ginger to the cake batter, because I felt like it needed a little bit of kick to the lemon flavor. It’s amazing how much of a difference it makes. Then I omitted the butter from the glaze, because the butter is very temperamental and can curdle. I brush the glaze on the warm cake and once it has cooled down, drizzle the lemon cream cheese frosting over the cake
More delicious recipes : Cheesecake Factory Louisiana Chicken Pasta (Copycat)
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