Mario's Lemon Pound Cake

Slices of lemon pound cake served on a white plate.

Great lemon flavor in a wonderfully moist cake.

Ingredients:

  • 3 C. pastry flour
  • 1 T. baking powder
  • 3/4 lb. butter at room temp
  • 1/4 C. sour cream at room temp
  • 1 3/4 C. sugar
  • Zest of 1 lemon
  • 1/4 C. The Olive Tap's Sorrento Lemon Olive Oil
  • 1 t. salt
  • 6 eggs at room temp

Directions:

Preheat oven to 350º. Grease and dust two 9"x5" loaf pans. Sift the flour and baking powder. Beat the butter and sour cream until creamy. Add sugar and beat on high for 8 minutes. Add the lemon zest, lemon olive oil and salt. Beat in the eggs one at a time. After the third egg, add a little of the sifted flour. At low speed or by hand, add the remaining sifted flour in thirds. Mix only to combine, do not over-mix. Divide the batter into the pans and bake at 350º for 20 minutes then 325º for 20 minutes. If necessary continue to bake at 300º until the "toothpick test" comes out clean. Buon Appetito, Mario

Products featured in this recipe
Bottle of Sorrento Lemon Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh lemons on trees and the words "fusion crushed!" at the bottom of the picture.

Sorrento Lemon Olive Oil

Sorrento Lemon Olive Oil
From $24.95