Lemon Pound Cake

Preheat the oven to 160 degrees and prepare the pan. Grease the bottom and sides of the pan with butter. Add a little flour inside and shake to evenly coat the surface, then shake off the excess.

Prepare the egg mixture: in a stand mixer with a whisk attachment (or in a large bowl if using a hand mixer), combine eggs with sugar and beat on high speed until smooth and light in color, for 2-3 minutes.

Place sour cream in a medium bowl, add a couple of spoonfuls of the egg mixture and mix to soften the sour cream. Add to the remaining egg mixture and gently stir until homogeneous.

Mix the dry ingredients: in a separate medium bowl, combine flour, lemon zest, baking powder, and salt. Stir to ensure there are no lumps in the mixture.

Make the dough: in three portions, mix the dry ingredients into the egg-cream mixture, gently mixing until smooth with a silicone spatula after each addition.

Add lemon to the dough: combine lemon juice with butter in a small heatproof bowl. Heat in the microwave in 30-second intervals, stirring after each interval to prevent burning, until the butter is melted.

While constantly whisking, gradually pour the oil into the dough. Mix well.

For a round form, fill it to half the height. For a rectangular form, fill it with dough, leaving 1.5 cm from the edge.

Bake the cake until golden brown, for 55 minutes to 1 hour.

Remove from the mold: let the cake sit in the mold for 15 minutes; while still warm, invert it to remove from the mold, then turn the cake back and cool completely.