For the ultimate Boyajian Lemon Pound Cake, selecting high-quality ingredients is paramount. Room temperature eggs, butter, and sour cream are crucial for a smooth, emulsified batter, preventing curdling and ensuring a consistently tender crumb. The star, Boyajian lemon oil, provides a pure, concentrated citrus punch that truly sets this cake apart from any other lemon dessert you’ve tried.

• 3 large large eggs Make sure these are at room temperature for optimal mixing.
• 1 ½ sticks unsalted butter, softened (175 grams, also at room temperature)
• 1 ¼ cups granulated or superfine sugar (230 grams; superfine sugar dissolves more readily, contributing to a finer crumb.)
• ½ cup sour cream, room temperature (114 grams; provides moisture and a subtle tang that balances the sweetness.)
• 1 ½ teaspoons Boyajian lemon oil (Do not substitute with lemon extract if you want the best flavor!)
• ¼ teaspoon salt (Enhances all the other flavors.)
• ⅛ teaspoon baking soda (Just a tiny amount for a gentle rise and tender texture.)
• 1 ½ cups 180 grams sifted all-purpose flour (measure AFTER sifting) (Sifting makes the cake lighter and prevents lumps.)

Icing:

• 1 ½ tablespoons of fresh lemon juice (Freshly squeezed is best for vibrant flavor.)
• Confectioners sugar as needed About ⅓ to ½ cup, adjusted for desired consistency and sweetness.

Follow these detailed steps carefully to achieve a perfect Boyajian Lemon Pound Cake. Precision in baking ensures the ideal texture and flavor every time.

• Begin by preparing your oven and baking pan. Preheat your oven to 300 degrees F (150 degrees C). This lower temperature is crucial for the slow rise and fine crumb characteristic of a pound cake. Thoroughly grease and flour a 9×5 inch loaf pan, ensuring every surface is coated to prevent sticking and guarantee a clean release. A Pyrex loaf pan, known for its even heat conduction, consistently yields excellent results.
• In a separate medium-sized bowl, crack the three large room temperature eggs. Using a whisk or hand mixer, beat them until they are uniformly yellow and slightly frothy. Setting them aside now ensures they are ready to be incorporated smoothly into the butter mixture later, promoting a stable emulsion.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, cream together the softened unsalted butter and granulated (or superfine) sugar. Beat on medium speed for about 3-5 minutes, or until the mixture is light, fluffy, and pale yellow. This creaming process incorporates air, which is vital for the cake’s texture. Next, add the beaten eggs, room temperature sour cream, Boyajian lemon oil, and salt all at once. Continue to beat on medium speed for approximately two minutes until all ingredients are thoroughly combined and the batter appears homogenous. Finally, beat in the baking soda, ensuring it’s evenly distributed throughout the mixture.
• Reduce the mixer speed to low (or switch to mixing by hand with a spatula). Gradually add the sifted all-purpose flour, a quarter cup at a time, mixing only until it is just combined and no dry streaks remain. It is essential not to overbeat the batter once the flour has been added, as overmixing can develop the gluten too much, leading to a tough, dense cake. A final gentle stir by hand ensures everything is mixed without overworking the gluten.
• Carefully pour the prepared batter into your greased and floured loaf pan. Use an offset spatula or the back of a spoon to spread the batter evenly across the pan, paying attention to the corners. To help remove any trapped air bubbles and promote a level top, draw the scraper or the tip of your spatula through the center of the batter lengthwise. This simple trick can contribute to a more uniform rise and structure.
• Place the pan in the preheated 300°F (150°C) oven and bake for 90 minutes. The low and slow baking process is fundamental for a moist pound cake with a fine crumb. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. If your oven tends to bake unevenly, you might rotate the pan halfway through the baking time.
• Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This allows the cake to firm up slightly and prevents it from breaking when unmolded. After this initial cooling, carefully invert the cake onto the wire rack and let it cool completely before icing. Cooling completely is crucial for the icing to set properly without melting.
• To prepare the delightful lemon icing, pour the fresh lemon juice into a large glass measuring cup or a small bowl. Gradually add confectioners’ sugar, a few spoonfuls at a time, whisking continuously until the icing reaches a thin, drizzly consistency. You’ll likely use between ⅓ to ½ cup of confectioners’ sugar, but adjust based on your preference for thickness. Once the cake is completely cool, generously spoon or drizzle the icing over the top, allowing it to cascade down the sides. Let the icing set for at least 15-20 minutes before serving, allowing the flavors to meld beautifully.