pound cake


• 3 c. pastry flour
• 1 Tbs. baking powder
• 3/4 lb. butter at room temperature
• 1/2 c. sour cream at room temperature
• 1 3/4 c. sugar
• Zest of 1 lemon
• 1/4 c. Meyer Lemon Olive Oil
• 1 tsp. salt
• 6 eggs at room temperature

Preparation: Preheat the oven to 350 degrees. Grease and dust two 9″x5″ loaf pans. In a large bowl, 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, olive oil and salt. Beat in the eggs one at a time. After the 3rd 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 350 degrees for 20 minutes. If necessary, continue to bake until a tester inserted into the middle comes out clean.