Lemon Pound Cake

Posted By King's Fine Food

February 19, 2017

Lemon Pound Cake

Irresistible for Afternoon Tea…


3 tsp Boyajian Pure Lemon Oil

11/2 cups unsalted butter

1 cup sour cream

3 cups sifted flour

1/4 tsp baking soda

1/4 tsp salt

21/2 cups sugar

6 eggs (beat well)


Preheat oven to 300.

In a large bowl, cream butter and sugar.

Blend in the beaten eggs and Boyajian Lemon Oil.

Add sour cream, flour, baking soda and salt. Mix at medium speed for 2 minutes.

Bake in well-greased Bundt or tube pan for 11/2 hours or until a toothpick inserted into the middle comes out clean.

Cool pan on wire rack for 30 minutes before unmolding.

Decorate if desired.

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