Using our Lemon Infused Olive Oil, as well as the zest and juice of fresh lemons, makes this the ultimate pound cake for lemon lovers!
2 cup sugar
zest from 1 lemon- approx 3 tablespoons
2 teaspoon vanilla
½ cup milk
½ cup sour cream
3 cup flour
2 tsp baking powder
½ tsp salt
Preheat oven to 350.
Butter and flour two loaf pans, or a bundt pan.
In a large mixing bowl, cream oil, sugar, lemon zest, and vanilla.
Add the eggs one at a time, beating after each addition.
Mix together milk and sour cream in a bowl and add to the batter.
Mix together the flour, baking powder and salt and add to batter half at a time, on low speed until just mixed, or fold flour into batter by hand. Do not overbeat.
Divide batter between the loaf pans, smoothing the top.
Bake 50-60 min until toothpick inserted comes out clean.
Cool 10 min, then turn out to cool completely.
1 cup powder sugar
zest of one lemon
juice of 1 lemon
Mix all together and drizzle over cooled cake.