Sheet Pan Orange Olive Oil Pound Cake
A moist pound cake baked on a sheet pan, infused with bright orange zest and rich olive oil for a tender crumb and fragrant finish. This mediterranean-inspired desserts ready in about 55 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 280 calories and feeds 12, 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 1/2 cups granulated sugar
- 4 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp (from about 2 oranges) orange zest
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13-inch sheet pan with 1 tbsp olive oil.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt until combined.
- Step 3: In a large bowl, beat 1 1/2 cups granulated sugar and 4 large eggs with a mixer on medium-high speed for 3 minutes until thick and pale.
- Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while mixing on low speed until fully incorporated.
- Step 5: Add 1/2 cup whole milk, 2 tbsp orange zest, 2 tbsp fresh orange juice, and 1 tsp vanilla extract, mixing just until combined.
- Step 6: Gradually fold the dry flour mixture into the wet ingredients with a spatula until no streaks remain.
- Step 7: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
- Step 8: Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the top is golden.
- Step 9: Let cool completely in the pan before slicing into squares to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Orange Olive Oil Pound Cake take to make?
Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Orange 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 Sheet Pan 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 Sheet Pan Orange Olive Oil Pound Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sheet Pan 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.
