Description
A moist and tender lemon olive oil pound cake finished with a glossy citrus glaze that seeps into every slice for a bright and elegant dessert.
Ingredients
Units
Scale
- 200 grams all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 180 grams granulated sugar
- 3 large eggs, room temperature
- 120 milliliters extra virgin olive oil
- 120 milliliters whole milk
- 60 milliliters fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 120 grams powdered sugar (for glaze)
- 2 to 3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 175 degrees Celsius. Grease and line a 23 by 13 centimeter loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, whisk sugar and eggs until pale and slightly thickened.
- Slowly stream in olive oil while whisking, then add milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- For the glaze, whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth.
- Pour glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- Use good quality olive oil for best flavor.
- Do not overmix once flour is added.
- Let the cake cool fully before glazing.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg