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

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,Ā lemon juice, vanilla,Ā andĀ lemon zest.
MixĀ halfĀ ofĀ the flour mixture into the butter mixture. Mix in theĀ buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour theĀ cakeĀ batterĀ into aĀ bundt panthat has been generously sprayed with baking spray.

3. BakeĀ forĀ 60 to 70Ā minutes or untilĀ aĀ knife inserted in the center of theĀ cakeĀ comes out clean. Ā Remove theĀ cakeĀ from the oven and allow to cool for 5 minutes.

Turn theĀ cakeĀ over on aĀ cake platter. Spread half of the lemon glazeĀ over the warm cake so that the glaze can soak into theĀ cake. Let the cake cool completely and drizzle the remainingĀ 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.