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Soft Olive Oil Pound Cake

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  • Author: Kristin Rosenau
  • Yield: 1 loaf pan 1x


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. Adapted from Alice Medrich’s Sinfully Easy Delicious Desserts


  • 1 cup (200 grams) granulated sugar
  • Zest of 1 lemon
  • Zest of 1/2 orange
  • 1/2 cup (120 mL) high quality olive oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (170 grams) all-purpose flour
  • Juice from 1 lemon
  • 1/4 cup + 2 tablespoons (90 mL) milk


  1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 5-inch loaf pan and set aside.
  2. In a large mixing bowl, rub the sugar, lemon zest, and orange zest between your fingers until fragrant. Beat in olive oil. Add eggs one at a time, beating well after each addition. Continue beating the mixture on high for 3-4 minutes to add aeration to the mixture. Beat in the vanilla, baking powder, and salt. Add 1/3 of the flour and beat at a low speed until blended. Add 1/2 of the milk and continue beating. Repeat additions by adding 1/3 of the flour, the remaining milk, and the remaining flour.
  3. Pour batter into prepared pan and bake for 45-55 minutes, or until golden and a toothpick inserted into the center comes out clean. Remove from oven and, after 10 minutes, transfer cake to a cooling rack to cool completely.
  4. Serve with fresh fruit and coconut whipped cream. (recipe link above)
  • Category: Cake, Dessert, Baking
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