EVOO Lemon Pound Cake

EVOO Lemon Pound Cake

1¾ cup cake flour, sifted after measuring

¾ cup sugar

¾ teaspoon baking powder

½ teaspoon baking soda

3 large eggs

½ cup lemon-flavored extra virgin olive oil (see note)

½ cup sour cream (light or regular variety)

2 tablespoons fresh lemon juice (1 medium lemon)

Grated zest of 1 fresh lemon

Heat oven to 350 degrees. Lightly grease bottom and sides of 9-by-5-inch loaf pan.

In medium bowl, whisk together cake flour, sugar, baking powder and soda. Set aside.

In large mixing bowl, beat eggs on medium speed until light and smooth. Reduce speed to low and slowly pour in olive oil, continuously beating mixture. Scrape bowl well. Stir in sour cream, lemon juice and zest.

Add half the flour mixture and beat on low speed until combined. Scrape bowl well. Add remaining flour and beat on medium speed 1 minute until smooth. Scrape bowl well.

Spoon batter into pan and bake 50-55 minutes until tester inserted at center comes out clean. Cool 30 minutes in pan before removing to rack.

Keeps moist 3 days at room temperature, tightly wrapped.

Serves 10.

Baker's hint: Look for high quality extra virgin olive oil at specialty stores or online gourmet retailers.

Nutrition values per serving: 271 calories, 15 g fat (3 g saturated fat), 31 g carbohydrates, trace amount fiber, 4 g protein, 70 mg cholesterol, 125 mg sodium.