Quick Olive Oil and Citrus 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 drafted and published.

A moist, tender pound cake infused with bright citrus zest and rich olive oil, perfect for an afternoon treat. This Mediterranean-inspired recipe, 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.

Prep: 15 min Cook: 55 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. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.
  2. Step 2: In a large bowl, beat 1 cup granulated sugar and 3 large eggs with an electric mixer on medium speed until thick and pale, about 3-4 minutes.
  3. Step 3: Reduce mixer speed to low and slowly pour in 2/3 cup extra virgin olive oil, followed by 1/3 cup whole milk, 1 tbsp lemon zest, 1 tbsp orange zest, and 1 tsp vanilla extract, mixing until just combined.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low until just incorporated to avoid overmixing.
  5. Step 5: Pour the batter into a greased 9x5-inch loaf pan, smoothing the top with a spatula.
  6. Step 6: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean and the top is golden.
  7. Step 7: Cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve plain or with a dusting of powdered sugar.

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