Lemon Olive Oil Pound Cake

What’s so good about lemons? Everything!! In my book, or should I say kitchen… they’re one of the most versatile ingredients there is. Always available, always inexpensive, always useful.


One of my other fave ingredients, as you may have read, is olive oil. Put the two together….. now we’re talking. In this case, it’s Lemon Olive Oil Pound Cake. I went searching for a recipe that would specifically use olive oil – instead of butter – and the one I found was pretty tasty. I will keep looking for another recipe to try… cause… that’s just me. This is one good thing there cannot be too much of.


I found the recipe on this lovely blog called A Cozy Kitchen… I’ve included the link below, so check it out. The recipe is credited to Karen Demasco, from the Craft of Baking. The only adjustment I made, and only to up the lemon quotient… I used lemon juice for the glaze. I looooove the extra hit of citrus! I also did not have the pan size recommended – so I used 3 small ones, and adjusted the baking time.














Lemon Olive Oil Pound Cake 

Unsalted butter, softened, for the pan
3/4 cup plus 2 tablespoons unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
Finely grated zest of 1 lemon
1/3 cup extra-virgin olive oil
1 1/2 tablespoons whole milk
1 1/2 teaspoons fresh lemon juice, strained
3 1/2 tablespoons unsalted butter, melted

1 tablespoons Demerara sugar (I happened to have this in my pantry, but if you don’t, not a big deal)

1 cup of powdered sugar
1 1/2 tablespoons of water

Preheat the oven to 350F. Line the bottom of 8 1/2 x 4 1/2-inch loaf pan with parchment paper, butter the pan and the paper.

In a bowl, sift together the flour, baking powder, and salt.

Fill a medium saucepan with 2 inches of water and bring it to a simmer. In the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. Set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, 5 to 6 minutes.

Meanwhile, in another bowl, whisk together the extra virgin olive oil, milk, and lemon juice. When the egg mixture has thickened, slowly drizzle in the oil mixture with the machine running. Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine.

Pour the batter into the prepared pan and sprinkle the top with the Demerara sugar. Bake, rotating the pan once after 40 minutes, until the top of the cake is golden, the center bounces back when touched, and a cake tester inserted in the center comes out clean about 50 minutes. Unmold the cake from the loaf pan and let it cool completely on a wire rack. While still warm, prepare the glaze. Mix the water with powdered sugar until completely combined, without lumps. You might need to play with the consistency a bit to get it to your liking. Pour over the pound cake and let it dry, which should be fairly quickly. Once at room temperature, eat away.