LEMON POUND CAKE | Italian-Style w/ Lemon Glaze | DIY Demonstration

Italian LEMON POUND CAKE!! Extremely MOIST with a secret ingredient that will tingle your taste buds!! Recipe below...

ITALIAN LEMON POUND CAKE w/ LEMON GLAZE

Preheat oven to 325 degrees F.

Generously grease and flour a 12-cup Tube or Bundt Pan. Set aside.

• 2 cups sugar
• 1/2 cup whole sour cream
• 1 teaspoon of fresh ginger, minced or finely grated (the secret ingredient)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 4 tablespoons freshly squeezed lemon juice
• 1/2 cup whole buttermilk
• 3 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 3 large eggs

LEMON GLAZE:

• 3 tablespoons freshly squeezed lemon juice
• 1-1/2 cups powdered sugar

1. In a medium mixing bowl add flour, baking powder, and salt. Whisk well. Set aside.
2. In large bowl, cream together (with a hand mixer or kitchen aid) butter and sugar until fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and ginger. Be sure to scrape down sides of bowl.
3. Add half of the flour mixture into the butter mixture. Mix until flour can no longer be seen. Mix in the buttermilk and the remaining flour mixture. Mix until flour disappears.
4. Pour cake batter into prepared baking pan. Run butter knife thought cake batter to remove any air bubbles. Tap cake pan on counter top 4-5 times to remove additional air bubbles.
5. Bake in preheated oven, on the middle rack, for 1 hour to 10-20 minutes. Insert toothpick in the center of the cake until it come out clean. If there is any cake batter on the toothpick bake for an additional 5-10 minutes.
6. Cool cake for 5 minute before removing from tube pan. Place cake on serving platter.
7. For the LEMON GLAZE whisk together powdered sugar and lemon juice until creamy and smooth. Evenly drizzle GLAZE over top of warm cake so the glaze can soak into the cake for ultimate flavor.

TIPS: Store cake when completely cooled in an airtight container up to 2 days. Maybe frozen up to 3 months.

~~~ENJOY your homemade ITALIAN LEMON POUND CAKE~~~