The perfect and delicious summertime Italian Cake, this dessert isn’t too heavy and is great for a breezy evening on your front porch.

Ingredients:
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
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla
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,ย lemon juice, vanilla,ย andย lemon zest.
Mixย halfย ofย the flour mixture into the butter mixture. Mix in theย buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour theย cakeย batterย into aย bundt panthat has been generously sprayed with baking spray.

3. Bakeย forย 60 to 70ย minutes or untilย aย knife inserted in the center of theย cakeย comes out clean. ย Remove theย cakeย from the oven and allow to cool for 5 minutes.

Turn theย cakeย over on aย cake platter. Spread half of the lemon glazeย over the warm cake so that the glaze can soak into theย cake. Let the cake cool completely and drizzle the remainingย glaze over the Cake.
Lemon Glaze
1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.