Lemon Pound Cake

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.

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