Lemon Olive Oil Pound Cake

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Posted by in Recipes on Sep 13, 2012 . .

- 3 cups pastry flour
- 1 Tbl baking powder
- 3/4 lb butter at room temp
- 1/4 cup sour cream at room temp
- 1 3/4 cups sugar
- Zest of 1 lemon
- 1/4 Olive Cart Lakefront Lemon Olive Oil
- 1 tsp salt
- 6 eggs at room temp

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.

 

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