3 Cups All Purpose Flour
3 Tablespoons Grated Lemon Zest
2 Teaspoons Baking Powder
2 Teaspoons Vanilla Extract
¼ Teaspoon Kosher Salt
4 Large Cold Eggs, Plus 1 Cold Egg Yolk
2 Cups Sugar
½ Cup Whole Milk
1 Cup Midtown Olive Oil Lemon Fused Olive Oil
½ Cup Sour Cream
Preheat oven to 350 degrees. Grease and flour 2 loaf pans (or one bundt pan). Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the milk and sour cream. Stop the mixer and pour half of the milk mixture. Beat until blended. Repeat with half of the flour. Scrape the batter into the two loaf pans or bundt pan. Bake for 50-60 minutes or until a skewer comes out clean. Cool the pans on a rack.
Lemon Glaze Ingredients:
1 Cup Powdered Sugar
Zest and Juice of One Lemon
Combine all three ingredients. Add more powdered sugar if the glaze is too runny.
While pound cake is cooling on the rack; drizzle the glaze on top of the cake while still warm.