Lemon Olive Oil Pound Cake with Lemon Glaze
Ingredients:
- - 3 cups all-purpose flour
- - 2 teaspoons baking powder
- - 1/4 teaspoon kosher salt
- - 2 cups sugar
- - 1 cup Meyer lemon-flavored olive oil
- - 3 tablespoons grated lemon zest
- - 2 teaspoons vanilla
- - 4 large cold eggs plus 1 cold egg yolk
- - 1/2 cup vanilla soy milk
- - 1/2 cup sour cream
Glaze:
- - 1 cup powdered sugar
- - Zest and juice of one lemon
Procedure:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. 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 soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Add half of the flour and mix. Repeat with remaining soy milk mixture and then the remaining flour. Divide the batter equally into prepared loaf pans. Bake for 50 to 60 minutes or until a skewer comes out clean. Remove from oven and cool the pans on a rack.
Combine all the glaze ingredients. Add more powdered sugar if the glaze is too runny. Drizzle glaze over cake while cake is still warm.
Servings » 2 loaves
Source » Jessica McCleary, Mountain Town Olive Oil