Olive Oil Citrus Pound Cake with Yogurt Glaze
A moist pound cake infused with bright citrus flavors and rich olive oil, finished with a tangy yogurt glaze that adds a subtle creaminess. This mediterranean-inspired desserts ready in about 70 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
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup extra-virgin olive oil
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a large bowl, beat 1 cup granulated sugar with 3 large eggs until pale and thick, about 3 minutes. Slowly drizzle in 3/4 cup extra-virgin olive oil while mixing to combine fully.
- Step 3: Stir in 1/2 cup plain Greek yogurt, 1 tbsp lemon zest, 1 tbsp orange zest, and 1 tsp vanilla extract until smooth.
- Step 4: Gradually fold dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Step 5: Pour batter into prepared loaf pan and bake for 50-55 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.
- Step 6: For glaze, whisk 1/2 cup powdered sugar with 1 tbsp lemon juice until smooth. Drizzle glaze over cake once completely cooled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Olive Oil Citrus Pound Cake with Yogurt Glaze take to make?
Total time is about 70 minutes (15 min prep + 55 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 Olive Oil Citrus Pound Cake with Yogurt Glaze?
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 Olive Oil Citrus Pound Cake with Yogurt Glaze?
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 Olive Oil Citrus Pound Cake with Yogurt Glaze 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 Olive Oil Citrus Pound Cake with Yogurt Glaze?
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.
