Italian Lemon Bundt Cake - Mondays With MiMi

    We recently made  Maw-Maw's Italian Braciole for our family dinner. Since we had an Italian inspired dinner I felt we should have Italian all of the way through dessert.  I found a recipe for lemon Italian ice that I decided to make, but felt like baking too.  That's when I found Lemon Pound Cake on My Recipe Confessions. I changed it up just a little bit and the results were wonderful.

-MiMi

Italian Lemon Bundt Cake

Cake Ingredients:

3 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup unsalted butter, softened

1 1/2 cups honey

3 eggs

1/2 cup buttermilk 

1/2 cup sour cream

4 T lemon juice

1 T lemon zest

1 tsp vanilla extract

1 tsp almond extract

Honey Glaze Ingredients:

2 1/2 cups sugar

1/3 cup honey

1/2 cup heavy cream

1 T unsalted butter

pinch of fine sea salt 

1. Preheat oven to 300 F
2. Combine flour, baking powder and salt with a whisk and set aside.
3. Cream butter and honey until light and fluffy.  Beat in eggs, one at a time.  Mix in sour cream, lemon juice, lemon zest, vanilla and almond extract.
4. Mix 1/3 of the flour mixture into the butter miture.  Mix in half of the buttermilk and then add in another 1/3 of the flour mixture.  Then mix in the rest of the buttermilk and finish by adding in the last 1/3 of the flour mixture.  Mix just until combined. 
5. Pour cake batter into a greased bundt pan.
6. Bake for about an hour or until toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes.  Turn the cake over on a cake plate.  Pour warm honey lemon glaze over the warm cake. 
7. While the cake is baking, prepare the glaze.  Combine sugar and honey in a medium pan over medium heat.  Stir until the sugar dissolves into a liquid.  Continue to cook without stirring, swirling the pan occasionally.  Mixture will bubble and start to darken in color.  Once mixture is a medium brown, stir using a wooden spoon and remove from heat. Carefully stir in the cream.  Add butter and stir until smooth.  Add salt and stir once more.
8. Let sauce cool until just warm before using on the cake.