Olive Oil Pound Cake
  • 1½ cups + 2 tablespoons flour
  • Pinch salt
  • ½ teaspoon baking soda
  • 1½ cups + 1 tablespoon sugar (plus extra for sugaring)
  • 7 ounces (14 tablespoons) unsalted butter, softened (plus extra)
  • 4 large eggs
  • 2 ounces (5½ tablespoons) good fruity extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Coffee Cream (see recipe above)
  1. With rack in the center, preheat oven to 325°F. Coat a ring or bundt pan generously with butter and sugar it (similar to flouring a pan but with sugar).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream sugar and butter in the bowl until mixture is a yellowish cream color with a light, almost fluffy texture.
  4. Combine one egg at a time fully incorporating before adding the next egg. Add olive oil, lemon juice, and vanilla extract - mix until well combined.
  5. Add dry ingredients to butter-egg mixture; mix until just combined - do not overmix. Be sure to scrape the bottom of mixing bowl where flour tends to collect.
  6. Fill prepared pan and bake for 55 to 70 minutes (depending on pan shape) or until a skewer inserted into the center comes out clean.
  7. Set aside to cool slightly before turning cake out of the pan.
  8. Serve with coffee cream.
Substitute 6 ½ tablespoons of Round Pond Blood Orange or Meyer Lemon Olive Oil for the olive oil and lemon juice. If you use mini bunt pans, fill each half full. Even if you are using a non-stick pan you will still want to grease it.
Recipe by The Taste SF at https://www.thetastesf.com/olive-oil-pound-cake-with-coffee-cream/