Rustic Olive Oil and Honey Pound Cake
A moist pound cake enhanced by fruity olive oil and sweet honey, offering a delicate crumb and subtle floral notes. This mediterranean-inspired desserts ready in about 75 minutes layers all-purpose flour, baking powder, fine sea 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 280 calories and feeds 10, 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 fine sea salt
- 4 large eggs
- 1 1/4 cups granulated sugar
- 3/4 cup extra virgin olive oil
- 1/4 cup whole milk
- 1/4 cup pure honey
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp fine sea salt.
- Step 3: In a large bowl, beat 4 large eggs with 1 1/4 cups granulated sugar using a hand mixer on medium-high speed until pale, thick, and tripled in volume, about 5-7 minutes.
- Step 4: Reduce mixer speed to low and slowly drizzle in 3/4 cup extra virgin olive oil while mixing until fully incorporated.
- Step 5: Add 1/4 cup pure honey, 1 tsp vanilla extract, and 1/4 cup whole milk. Mix until combined.
- Step 6: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top.
- Step 8: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Step 9: Cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Olive Oil and Honey 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 Rustic Olive Oil and Honey 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 Rustic Olive Oil and Honey 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 Rustic Olive Oil and Honey 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 Rustic Olive Oil and Honey 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.
