Italian Lemon Pound Cake


– 3 cups all-purpose flour
– 1 teaspoon of baking powder
– 1/4 teaspoon of salt
– 1 cup of butter, (unsalted, softened)
– 2 cups of sugar
– 3 large eggs
– 1/2 cup of buttermilk
– 1/2 cup of sour cream
– 4 tablespoons of lemon juice
– 1 tsp. of ginger, (fresh, minced)
– Zest of 2 lemons (about 2 tbsps.)
– 1 to 1/2 teaspoon of vanilla

1. To start with, pre-heat your oven to 325 degrees.
2. In a bowl, sift together flour, baking powder, and salt; set aside. Pick another bowl and cream in butter with sugar until light and fluffy. Beat in eggs, one at a time. Next, mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest together.
3. Afterwards, be sure to mix half of the flour mixture into the butter mixture. Immediately mix in the buttermilk and then add in the remaining flour mixture, just until the flour disappears. When finished, you may pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
4. Now bake until a knife inserted in the center of the cake comes out clean, about 70 to 80 minutes. Once done, remove the cake from the oven and allow to cool for 5 minutes. Then turn the cake over on a cake platter and spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Finally, allow to cool completely and drizzle the lemon cream cheese frosting over the cake.

Lemon Glaze:
– 1 to 1/2 cup of confectioners’ sugar
– 3 tablespoon of lemon juice, at room temperature
All you need to do is whisk together the confectioners’ sugar and lemon juice and mix until the glaze is smooth.