This simple lemon olive oil pound cake is a keeper! It’s exceptionally moist, rich and so flavorful. Lemon and olive oil are a perfect marriage for this dessert!
Over the years I have always been skeptical using olive oil in my baking and in the last few months I am now sold on the idea of using olive oil for not only cooking but now baking. It is kind of funny, recently I had a conversation with my Greek friend, who told me that’s all she uses in her baking, is olive oil. How did I not know that!!
This amazing lemon olive oil cake is one of the best desserts you will make. It is so easy to make and with a few ingredients you will have a dessert to serve that you are proud of.
GOOD TO KNOW WHEN MAKING THIS RECIPE
- When deciding what olive oil to use for this recipe, it is without question to use a good quality extra virgin olive oil. When you purchase good quality olive oil, it should be pungent in flavour which means it should be peppery, earthy and should taste fresh fruity not heavy or oily. Inexpensive olive oil may taste greasy, almost unpleasant with no flavour. Almost as though it’s gone bad, racid.
- When adding olive oil to this recipe, it’s important to gradually and slowly stream the oil into the egg and sugar mixture to avoid separation and you want the oil to distribute evenly and avoid it to become too oily.
- I used sour cream in the recipe and you have the option to substitute with Greek yogurt or milk. The ratio is 1:1 for milk and almond or coconut milk could be used. By using sour cream or Greek yogurt, it adds additional moisture to this pound cake.
INGREDIENTS NEEDED
- all-purpose flour
- baking powder
- salt
- eggs
- sugar
- extra virgin olive oil
- sour cream
- lemon juice and zest
SOME SUGGESTIONS WHEN MAKING THIS RECIPE
- Separate your dry ingredients and wet ingredients. Whisk together flour, baking powder, and salt. Set aside. Do the same with sour cream, lemon juice and lemon zest, add it to a small bowl and set aside.
- Using a stand mixer or hand beater, beat eggs, egg yolk, and sugar until light and fluffy, about 4-5 minutes. While it’s mixing slowly add olive oil with a steady stream. Mixture will become thin.
- At low speed, start adding flour and sour cream mixture. Alternating by first adding flour and ending with flour. Three times with flour and twice with sour cream mixture. Mix just enough to incorporate the ingredients each time. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 50 minutes at 350 degrees Fahrenheit.
HOW TO MAKE THIS RECIPE
Whisk together flour, baking powder, and salt. Set aside. Using a stand mixer, beat eggs, egg yolk, and sugar until light and fluffy, about 4-5 minutes. While it’s mixing slowly add olive oil with a steady stream. Mixture will become thin.
In a small bowl, whisk sour cream, lemon juice and lemon zest. At low speed, start adding flour and sour cream mixture. Alternating by first adding flour and ending with flour. Three times with flour and twice with sour cream mixture. Mix just enough to incorporate the ingredients each time. Do not overmix.
Pour the batter into the prepared baking pan and bake for 50 minutes, until golden in colour, and when cake tester or toothpick comes out clean. Let cool on rack for about 15 minutes and slide at the ends of the pan and remove cake from pan and place on rack to cool.
This beautiful lemon olive oil cake is impressive! The lovely texture and flavour is such a perfect dessert to serve at any occasion. But I do have to say, looking at this cake, it’s so light, airy, and fresh which has me thinking of spring.
STORING
Store this lemon olive oil pound cake at room temperature for up to 5 days in a sealed container or tightly wrap with a plastic wrap. It can be refrigerated the same way up to 7 days.
Cakes like this freeze well and in a sealed container or zip-lock freezer bag for up to 3 months.
Lemon Olive Oil Pound Cake
Equipment
- stand mixer
- 9 x 5 loaf pan (22.9cm x 12.7cm)
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs plus 1 egg yolk room temperature
- ¾ cup sugar
- ½ cup extra virgin olive oil good quality
- ½ cup sour cream or Greek yogurt room temperature
- 2 tbsp lemon juice
- 2 tbsp lemon zest
Instructions
- Preheat oven to 350°F. Grease 9 x 5 inch loaf pan, or line with parchment paper with overhang on each side.
- Whisk together flour, baking powder, and salt. Set aside.
- Using a stand mixer, beat eggs, egg yolk, and sugar until light and fluffy, about 4-5 minutes. While it’s mixing slowly add olive oil with a steady stream. Mixture will become thin.
- In a small bowl, whisk sour cream, lemon juice and lemon zest.
- At low speed, start adding flour and sour cream mixture. Alternating by first adding flour and ending with flour. Three times with flour and twice with sour cream mixture. Mix just enough to incorporate the ingredients each time. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 50 minutes, until golden in colour, and when cake tester or toothpick comes out clean. Let cool on rack for about 15 minutes and slide at the ends of the pan and remove cake from pan and place on rack to cool.
- Serve with fresh fruit, dust with powdered sugar or add a lemon glaze. Store in cake in an airtight container or loosely wrapped foil or plastic wrap.
