This lemon olive oil pound cake is a delightful twist on classic pound cakes, using quality olive oil instead of butter for moistness and a subtle fruitiness.
Fresh lemon juice and zest brighten the flavor, delivering a fresh citrus aroma in every bite.
The cake has a tender crumb and is perfect for dessert, brunch, or an afternoon tea treat.
Why You’ll Love This Recipe
- Olive oil adds moisture and a subtle fruity note distinct from butter, keeping the cake tender without greasiness.
- Lemon juice and zest provide vibrant citrus flavor, balancing the richness of the olive oil.
- Baking at the right temperature creates a golden crust while maintaining a soft interior.
- Simple ingredients make it easy to prepare with common pantry staples.
Baked Lemon Olive Oil Pound Cake
A light and moist pound cake made with olive oil and fresh lemon juice, offering a tender crumb and bright citrus flavor.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 8
- Yield
- 1 9×5-inch loaf
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 ml) extra virgin olive oil
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- ½ cup (120 ml) plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients In a large bowl, whisk the olive oil and sugar until combined. Add the eggs one at a time, whisking after each addition until smooth.
- Add Flavorings Stir in the lemon zest, lemon juice, Greek yogurt, and vanilla extract until fully incorporated.
- Incorporate Dry Ingredients Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
- Bake Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake Safely Let the cake cool in the pan for 15 minutes. Then remove from the pan and transfer to a wire rack to cool completely before slicing. Store leftover cake at room temperature.
Helpful Tips
- Use extra virgin olive oil for the best flavor.
- Make sure eggs are at room temperature to help the batter emulsify for a tender crumb.
- Avoid overmixing after adding flour to keep the cake light.
- Allow the cake to cool completely before slicing to maintain structure.
Storage and Make-Ahead
Store the cake loosely covered at room temperature for up to 3 days.
For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week.
Bring refrigerated cake to room temperature before serving for best texture.
Frequently Asked Questions
Can I substitute butter for olive oil in this cake?
While butter can be used, the olive oil provides a distinct moistness and flavor. Using butter may result in a firmer texture and a different taste.
Is it necessary to use Greek yogurt or sour cream?
Yes, the yogurt or sour cream adds moisture and tenderness, balancing the acidity of the lemon juice.
How can I tell when the cake is fully baked?
Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is done.
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