Ingredients
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3 cups Plain Flour
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1 tsp Baking Powder
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1 cup, softened Unsalted Butter
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1/4 tsp Salt
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2 cups Caster Sugar
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3 Egg
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1/2 cup Buttermilk
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1/2 cup Sour Cream
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4 tbsp Lemon Juice
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2 zest only Lemon
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1 tsp Vanilla Extract
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For the glaze
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1 1/2 cups Icing Sugar
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3 tbsp Lemon Juice
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For the cream cheese frosting
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4 oz Cream Cheese
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1 tbsp of zest Lemon
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1/4 cup Lemon Juice
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2 cups Icing Sugar
Directions
The Italian Lemon Pound Cake was the first cake I made in my new oven so it was with some trepidation I embarked on it. I realised after it was cooked that my bundt pan was not a great shape so it lacked the lovely curves of the original recipe. However it was still delicous.
There are a lot of lemons in the cake but somehow it manages to avoid being too tart. It was very moist if a bit dense and in my opinion it needed the cream cheese glaze which helped with the pudding like consistency. It has gone down well, competing with a chocolate chip birthday cake – my other half much prefers this one.
Enjoy.
Steps
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1
Done
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Sift the flour, baking powder and salt and set aside. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. |
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2
Done
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Mix in the sour cream, lemon juice, vanilla and lemon zest. Mix in half of the flour mixture, then add the buttermilk and finally add the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a greased bundt pan. Bake for 70 - 80 minutes at 160C. |
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3
Done
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Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on to a cake platter and spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake. |
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4
Done
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The lemon glaze is made by whisking all of the ingredients together until it is smooth. |
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5
Done
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To make the cream cheese frosting, mix all of the ingredients together until smooth and creamy. |
