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Lemon Pound Cake

(Makes 2 cakes)
Course: Dessert

Ingredients

  • 1 pound 3 1/4 cups + 2 tbs. all-purpose flour
  • 1 tablespoon sea salt
  • 2 sticks softened unsalted butter plus more for pans
  • ½ cup Dash of Thyme Italian Lemon Infused Extra Virgin Olive Oil
  • ½ cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large room-temperature eggs
  • 2 tablespoons sanding sugar

Instructions

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
  • Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.