Italian Lemon Pound Cake

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°3 cups of all-purpose flour

°1 teaspoon baking powder

°1/4 teaspoon salt

°1 cup unsalted butter, softened

°2 cups of sugar

°3 eggs

°1/2 cup of milk

°1/2 cup sour cream

°4 tablespoons of lemon juice

°1 tsp. of chopped fresh ginger

°Zest of 2 lemons (about 2 tablespoons)

°1 teaspoon vanilla




Preheat the oven at 325 degrees

1. Sift flour, baking powder and salt and set apart. In other bowl, cream the butter & sugar to light and fluffy. Beat in eggs, one at a time. Mix sour cream, lemon juice, vanilla, ginger and lemon zest.

2. Mix half of the flour mixture with the butter mixture. Mix in the curd, then add the remaining flour mixture. Mixing until flour disappears. Pour cake batter into a bowl that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool for 5 minutes. Invert cake onto a cake plate. Spread the lemon glaze over the warm cake so that the glaze penetrates the cake. Leave the cake to cool completely and sprinkle the lemon cream cheese frosting over the cake.

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