Italian Lemon Pound Cake
Nothing says spring like fresh lemons! This cake is excellent on its own, but can also be used as a base for any fresh fruit.
- 3 cups pastry flour
- 1 Tbsp . baking powder
- 12 ounces butter room temperature
- 1/4 cup sour cream room temperature
- 1 3/4 cups sugar
- zest of 1 lemon
- 6 eggs room temperature
- 1/4 cup Tastealotta Italian Lemon Olive Oil
- 1/2 Tsp . salt
Preheat oven to 350 degrees.
Grease and dust two 9x5" loaf pans.
Sift together the flour and baking powder - set aside.
Beat the butter and sour cream until creamy.
Add the sugar and beat on high for 8 minutes.
Add the lemon zest, Tastealotta Italian Lemon Olive Oil and salt.
Beat in three eggs, one at a time.
Add a small amount of the dry mixture.
Add the remaining three eggs, one at a time.
At low speed or by hand, add the remaining dry ingredients in thirds (mix only to combine, do not over-mix).
Divide the batter into the prepared pans.
Bake at 350 for 20 minutes, then reduce the temperature to 325 and bake for 20 minutes. If necessary, continue baking at 300 degrees until the toothpick test comes out clean.