Lemon-Infused Olive Oil Pound Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist pound cake featuring vibrant lemon zest and a subtle fruity olive oil flavor, ideal for afternoon tea or dessert. This Mediterranean-inspired recipe, ready in about 75 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 350°F and grease a 9x5-inch loaf pan, then line it with parchment paper leaving an overhang for easy removal.
  2. Step 2: In a medium bowl, sift together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt; set aside.
  3. Step 3: In a large bowl, whisk 1 1/4 cups granulated sugar and 4 large eggs together until pale and fluffy, about 3 minutes.
  4. Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while whisking continuously to fully incorporate.
  5. Step 5: Add 1/4 cup whole milk, 2 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract; mix until smooth.
  6. Step 6: Gradually fold the dry flour mixture into the wet ingredients using a spatula just until combined, being careful not to overmix.
  7. Step 7: Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean and the top is golden.
  8. Step 8: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  9. Step 9: Dust with 1/2 cup powdered sugar before slicing and serving.

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