I was in the mood to make a lemon cake yesterday, and it occurred to me that I still had not tried the Boyajian Lemon Oil Pound Cake. I’ve mentioned it before. I’m a fan of their products and use their lemon oil in place of lemon extract. It has a cleaner, more natural flavor, and a little bit goes a long way.
The full version of this cake calls for a whole tablespoon of lemon oil which gives it a good lemon flavor. The batter has very little baking soda and is baked at a low temperature for 1 1/2 hours, so it rises slowly and has a neatly shaped dome. And finally, the texture is tight crumbed and light.
Loaf Cake or Tube Cake
At one point I had a link to the original recipe, but it seems to have changed. The best way to find it is to go to the Boyajian website recipe collection. Their version is for a Bundt or tube pan. I wanted a loaf pan size cake, so I halved the recipe, increased the salt, and baked it in a Pyrex loaf pan.
Boyajian Lemon Pound Cake
- 3 large large eggs room temperature
- 1 1/2 sticks unsalted butter, softened (175 grams)
- 1 1/4 cups granulated or superfine sugar (230 grams)
- 1/2 cup sour cream, room temperature (114 grams)
- 1 1/2 teaspoons Boyajian lemon oil
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 1/2 cups 180 grams sifted all-purpose flour (measure AFTER sifting)
- 1 1/2 tablespoons of fresh lemon juice
- Confectioners sugar as needed About 1/3 to 1/2 cup
- Preheat oven to 300 degrees F. Grease and flour a 9×5 inch loaf pan. A Pyrex loaf pan works quite nicely!
- Put the eggs in a bowl and beat them until yellow. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until creamy. Add the beaten eggs, sour cream, lemon oil and salt all at once, then beat for about two minutes or until well blended. Beat in the baking soda.
- Using low speed of mixer (or by hand), add the flour gradually, stirring until it is well blended. Beat by hand until it is just thoroughly mixed, but don’t overbeat after adding the flour.
- Pour into pan and bake and spread evenly with a scraper. Draw the sraper through the center of the batter to remove any air bubbles.
- Bake at 300 for 90 minutes or until cake tests done.
- Let cool on a wire rack.
- To make the icing, put the lemon juice in a large glass measuring cup, then add confectioners’ sugar a few spoonfuls at a time, stirring until the icing is thin enough to drizzle. Spoon it over the cake and let it set.