Lemon & Olive Oil Pound Cake
This is a great twist on the traditional pound cake, providing a moist, dense cake with an intense zingy, zesty lemon flavour. It’s great for afternoon tea or to take on a picnic, as I did here. I find the fresh lemon taste to be the perfect end to a meal. If you want to jazz it up for a fancier dessert, try serving it with some fresh berries and clotted cream. Yum!
Lemon & Olive Oil Pound Cake
- 2 ½ cups all-purpose flour
- Good pinch of salt
- 1 teaspoon baking powder
- ¾ cup extra virgin olive oil
- 1 ½ cups raw caster sugar
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons pure vanilla extract
- 3 eggs
- ¾ cup milk
- Preheat oven to 160 degrees and grease and line 2 loaf tins.
- In a medium bowl sift flour, salt and baking powder together.
- In the bowl of your kitchen mixer combine the olive oil and caster sugar and beat until sugar has dissolved. Add the eggs one at a time, beating well between each addition.
- Add the lemon zest and vanilla extract and beat for 30 seconds and then add 1/3 of the flour mixture. Beat until combined and then add half the milk. Repeat, ending with the last addition of flour.
- Pour into prepared tins and bake for 50 – 60 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in tin for 15 – 30 minutes before removing to cool on wire rack.
- While the cakes are still warm, brush with the lemon syrup. When the cakes are completely cool, dust liberally with icing mixture.
Lemon Syrup
- 1/2 cup white sugar
- 1/2 cup water
- 1 cup freshly squeezed lemon juice
- In a small saucepan, melt the sugar in the water over a low heat.
- When the sugar has dissolved, add the lemon juice and bring to the boil.
- Reduce the liquid by half and then allow to cool slightly before using.
Delicious ! I like the fresh flavor of lemon.
Good job.
This sounds delectable!
Yum! I’ve seen several olive oil cakes around, yours sounds delicious.
Beautiful mix of ingredients – love olive oil & love lemons!!!!
Although chocolate has its place, I really enjoy fruit based desserts much more and pound cake is something I can never get enough of. Around Easter I sometimes will make an olive oil cake with meyer lemon curd and the flavors are truly magnificent especially if you use a more fruity olive oil. I have a feeling I will love this cake too!
okay I want a slice of this please. I love lemon pound cake alone and I imagine the olive oil enhances the fruit flavor of the lemon.
A nice piece of lemon cake is always welcomed.
Lovely dessert — I do like olive oil cakes! I had an olive oil cake at one restaurant where they used it with orange, and it was so refreshing.
oh lemony pound cake! love it!
Glad to see you are back blogging and with a winning recipe to boot! Congrats on Top 9 today!
Isn’t it amazing that the olive oil makes a better cake?! (Eew- not that hydrogenated white shortening stuff, or it’s fake margarine sister!) I don’t even tell people I’ve used olive oil (some folks get weirded out by that…). Yum
Hello,
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So You Want To Be a Banquet Manager
Your blog always makes me laugh because of the title. Seems like that’s all we do right?
I love the design too.
Think this looks great. Trouble is, I wouldn’t want to sacrifice so much of my oil (it was expensive!). Sounds good though. And seven out of ten people prefer lemon cakes. (The other three have no taste)
Man, this sounds fantastic! Just one suggestion, have it with proper olive oil, I would recommend Cold Pressed Olive Oil
Olive oil is very tasty and has some nutty taste too.”;*
Olive oil is very tasty and it has very low saturated fats.’,.