Mario’s Lemon Pound Cake
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
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