Lemon-Infused Olive Oil Pound Cake
A moist pound cake featuring vibrant lemon zest and a subtle fruity olive oil flavor, ideal for afternoon tea or dessert. This mediterranean-inspired desserts 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.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 4 large eggs
- 3/4 cup extra virgin olive oil
- 1/4 cup whole milk
- 2 tbsp, finely grated lemon zest
- 2 tbsp, fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup, for dusting powdered sugar
Instructions
- 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.
- 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.
- 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.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while whisking continuously to fully incorporate.
- 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.
- Step 6: Gradually fold the dry flour mixture into the wet ingredients using a spatula just until combined, being careful not to overmix.
- 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.
- Step 8: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Step 9: Dust with 1/2 cup powdered sugar before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Infused Olive Oil Pound Cake take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Infused Olive Oil Pound Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Infused Olive Oil Pound Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Infused Olive Oil Pound Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Infused Olive Oil Pound Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
