Though pound cakes are traditionally made with butter, olive oil can create a cake with a comparable texture and flavor. Using a high quality olive oil will give you the best results. A light extra virgin olive oil gives a taste most similar to butter, but an herb infused oil or other distinctive flavor will create a unique final product. I suggest topping it with coconut whipped cream and fresh, seasonal fruit.
Pound cakes are perfectly delicious sliced and served, but they can also be grilled or coated with butter and fried like a grilled cheese before topping.
Olive Oil Pound Cake is a great accompaniment to seasonal, ripe fruit. The cake is infused with lemon and orange zest, which gives the cake a subtle citrus note, but is not a primary flavor. The type of olive oil used will have the greatest influence on the taste of the final product. Choose a strong or neutral tasting oil based on your preference for the cake flavor; if uncertain, use the olive oil you already have in your home (you know you already enjoy it). 
Step by Step Guide to Making Soft Olive Oil Pound Cake
Preheat and Prep
Preheat oven to 350°F (180°C).
Grease a 9×5-inch (23×13 cm) loaf pan and set aside.
Build the Base
In a large mixing bowl, combine sugar and citrus zest. Rub between fingers until fragrant.
Add olive oil and beat until smooth.
Add eggs one at a time, mixing well after each. Beat on high speed for 3–4 minutes until light and airy.
Add Dry and Wet Ingredients
Mix in vanilla, baking powder, and salt.
Add flour and milk in stages: ? of the flour, half the milk, another ? of flour, remaining milk, and final ? of flour. Mix on low speed until just combined after each addition.
Bake and Cool
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve plain, or with fresh fruit and whipped cream.
Soft Olive Oil Pound Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
Description
A loaf of soft olive oil pound cake with a unique flavor is the perfect accommodating slate to add your favorite sauces or fruits to.
Ingredients
1 cup granulated sugar (200 grams)
Zest of 1 lemon
Zest of 1/2 orange
1/2 cup high-quality olive oil (120 ml)
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour (170 grams)
Juice of 1 lemon
1/4 cup + 2 tablespoons milk (90 ml)
Instructions
Preheat and Prep
-
Preheat oven to 350°F (180°C).
-
Grease a 9×5-inch (23×13 cm) loaf pan and set aside.
Build the Base
-
In a large mixing bowl, combine sugar and citrus zest. Rub between fingers until fragrant.
-
Add olive oil and beat until smooth.
-
Add eggs one at a time, mixing well after each. Beat on high speed for 3–4 minutes until light and airy.
Add Dry and Wet Ingredients
-
Mix in vanilla, baking powder, and salt.
-
Add flour and milk in stages: ? of the flour, half the milk, another ? of flour, remaining milk, and final ? of flour. Mix on low speed until just combined after each addition.
Bake and Cool
-
Pour batter into prepared pan and smooth the top.
-
Bake for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean.
-
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Serve plain, or with fresh fruit and whipped cream.
Notes
Always bring butter, eggs, and dairy ingredients to room temperature before mixing. This ensures smoother batter, better aeration, and a more even texture.
Measure flour correctly by lightly spooning it into the measuring cup and leveling it off. Too much flour can result in dry, dense cakes.
Properly cream butter and sugar until fluffy and pale—around 3 to 5 minutes. This crucial step creates air pockets that yield a lighter pound cake.
Add eggs one at a time, mixing thoroughly after each addition to incorporate air and prevent curdling.
When incorporating dry ingredients, mix just until combined. Over-mixing can activate gluten and make your pound cake tough.
Use a heavy-duty, non-stick loaf or bundt pan to ensure even heat distribution, easier release, and beautifully shaped cakes.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Cake, Dessert, Baking
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 23g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
the texture and flavor of this cake must be amazing!
It looks really good. Though I am not sure if I would like the flavor of olive oil in a cake..