Italian Lemon Pound Cake

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3 cups flour
1-teaspoon baking powder
1/4-teaspoon salt
1 cup sweet butter, softened
2 cups sugar
3 eggs
1/2 cups buttermilk
1/2 cups of sour cream
4 tablespoons lemon juice
Zest of 2 lemons
1 teaspoon of vanilla
Pre-heat oven to 300 degrees
1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter in a bundt pan that has been generously sprayed with baking spray.
3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.
Lemon Glaze
1/4-cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice

Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.

http://myrecipeconfessions.com/desserts/italian-lemon-pound-cake/  
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Author: Marie Yates Taylor

I'm living on the Texas Gulf Coast, where weather quickly changes. I post weather, disaster-related infos I receive, and weather history. And ... much more. Add your stories, and post along with me about your area too. Surviving is all about the public and informed preparedness.

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