Lemon Apple Pound Cake

Instructions

1. Preheat oven to 375ºF. Grease 2 standard loaf pans and set aside.
2. In the bowl of a stand mixer add butter, sour cream, oil, sugar, baking powder, baking soda, and salt. Using the paddle attachment, In a stand mixer with paddle attachment add butter, sour cream, oil, sugar, baking powder, baking soda and salt.
3. Cream together until fluffy and creamy, scraping down sides as needed. Add eggs one at a time, allowing each to fully incorporate.
4. In a bowl, combine buttermilk, milk, vanilla, and pound cake extract, and whisk to combine.
5. In a separate bowl, combine flour, apples, and lemon zest. Toss to coat.
6. Add half of the liquid mixture and half of the flour mixture to mixing bowl and run on lowest speed until incorporated.
7. Add half of the liquid mixture and half of the flour mixture to mixing bowl and run on lowest speed until incorporated.
8. Add remaining liquid and flour mixture, and mix again until smooth, scraping down sides as needed.
9. Divide batter equally between the loaf pans and evenly level it in each pan. Drag a spatula approximately 1/2 inch deep down the center of the batter to ensure classic split-top pound cakes.
10. This will ensure that classic pound cake split top when it bakes.
11. Bake for 20 minutes then rotate pans and cook an additional 20 to 25 minutes until a toothpick inserted in the center of each cake pulls out clean.
12. Cool cakes in pans for 10 minutes then carefully invert pans onto a rack to remove the cakes. Turn cakes right-side up and let rest until completely cool. Serve with fresh fruit and whipped cream if desired.