Mario’s Lemon Pound Cake Tell a Friend

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  • 3 cups - Pastry Flour
  • 1 tablespoons - Baking Powder
  • 3/4 pounds - Butter, at room temp
  • 1/4 cups - Sour Cream, at room temp
  • 1 3/4 cups - Sugar
  • 1 - Lemon Zest, zest of 1 lemon
  • 1/4 cups - Olive Tap Lemon Olive Oil
  • 1 teaspoons - Salt
  • 6 - Eggs, at room temp
  • Directions:

    Preheat oven to 350°. 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 plans and bake at 350° for 20 minutes, then 325° for another 20 minutes. If necessary, continue to bake at 300° until the "toothpick test" comes out clean.

    Main Ingredient:

    Lemon zest

    Category:  Cakes

    Cuisine:  Italian

    Cook Time: 40 min


    The Olive Tap

    Posted By:


    Posted On:

    May 7, 2020

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