Orange Olive Oil Pound Cake
A moist pound cake infused with bright orange zest and rich olive oil, perfect for afternoon tea or dessert. This mediterranean-inspired desserts (mediterranean) ready in about 75 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp fresh orange zest
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, sift together 1 3/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a large bowl, whisk 1 cup granulated sugar and 3 large eggs until pale and thick, about 3 minutes. Slowly drizzle in 3/4 cup extra virgin olive oil while whisking to combine.
- Step 3: Add 1/2 cup whole milk, 2 tbsp fresh orange zest, and 1 tsp vanilla extract to the wet mixture and whisk until smooth.
- Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
- Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently asked questions
How long does Orange Olive Oil Pound Cake take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Orange Olive Oil Pound Cake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Orange 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 Orange Olive Oil Pound Cake for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Orange 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.
