Italian Lemon Pound Cake

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Italian Lemon Pound Cake

Have you ever bit into a lemon dessert and instantly pucker up because the lemon flavor is so overpowering? You don’t need to worry about that with this recipe.  It has the perfect balance between sweet and tart, so it is pucker free.

If you have a chance, try making the cake the day before you are going to serve it, because It tastes even better the next day!

Serve this Italian Lemon Pound Cake at a baby or wedding shower or enjoy it while sitting on the back porch on a quiet summer evening.

Who am I kidding, this cake would be amazing no matter where you are or who you serve it to.

With love from my kitchen to yours,

Italian Lemon Pound Cake

  • 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 tbsp.)
  • 1 teaspoon of vanilla

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