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Moist Lemon Olive Oil Pound Cake

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A moist and tender lemon pound cake made with extra virgin olive oil, fresh lemon zest, and juice, delivering a zesty citrus flavor and a silky crumb that stays fresh for days.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) extra virgin olive oil
  • ½ cup (120 ml) whole milk, room temperature
  • Zest of 2 large lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the lemon glaze (optional):
  • 1 cup (120 grams) powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the sugar and eggs on medium speed until pale and fluffy, about 3-4 minutes.
  4. Slowly drizzle in the olive oil while mixing on low speed. Then add the milk, vanilla extract, lemon zest, and lemon juice. Mix until combined but do not overbeat.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and smell lemony.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze (optional), mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

Notes

Use mild, fruity extra virgin olive oil to avoid overpowering the lemon flavor. Room temperature eggs and milk help the cake rise evenly. Fold dry ingredients gently to keep the crumb tender. Watch baking time closely to avoid dryness; tent with foil if top browns too quickly. Fresh lemon zest is key for vibrant flavor. For dairy-free, substitute milk with almond or oat milk. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: lemon pound cake, olive oil cake, citrus cake, moist lemon cake, easy lemon cake, zesty lemon dessert

Find it online: https://zestynora.com/moist-lemon-olive-oil-pound-cake-recipe-easy-zesty-citrus-flavor/