Lemon Olive Oil Pound Cake
This is a rustic cake, deeply cracked and very pretty in its white glaze and lemon zest — and just as moist and springy as can be when you cut into it. The olive oil’s bitter and peppery notes bake right out of it, so what’s left is a mild fruitiness. It adds depth to the cake’s light lemony sweetness, and it gives it that wonderful pound cake crumb, dense yet very tender.
Pound cake is the perfect snack: You don’t have to get out the mixer, and it comes together fast with very little fuss. It’ll definitely set the stage for a relaxing afternoon coffee — it’s so aromatic, it makes the house smell wonderful — but we especially like it at Sunday brunch, where it’s the perfect last, sweet bite after a savory egg dish.
Our tip: When measuring the flours and sugars for this cake (or any, really), take care to spoon them into your measuring cups and level them off with a knife, rather than scooping them out of the bag. You’ll get a more accurate measure, which can make all the difference for both the tenderness of the cake and the consistency of the glaze.
For the cake:
Crisco, nonstick spray, or butter for the pan
1 ½ cups all-purpose flour
2 tsp baking powder
¾ tsp kosher salt
1 cup Greek yogurt
¾ cup granulated sugar
¼ cup brown sugar
3 large eggs
2 tsp grated lemon zest, plus more for garnish (1 to 2 large lemons)
½ cup olive oil
For the glaze:
1 cup powdered sugar
2 Tbsp milk
- Preheat the oven to 350º. Grease the bottom and long sides of a loaf pan measuring 8 ½ x 4 ½ or 9 x 5 inches. Line the bottom and long sides with a sheet of parchment paper. Note: Do not grease the short sides of the pan; the grease will keep the cake batter from climbing.
- In a medium bowl, whisk together the flour, baking powder, and salt and set it aside.
- In a large bowl, whisk together the yogurt, white sugar, brown sugar, eggs, and lemon zest.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients in three additions, mixing until just incorporated.
- Fold the olive oil into the batter in three additions, making sure each addition is completely incorporated before adding more.
- Pour the batter into the prepared pan and bake for about 45 to 55 minutes, or until a cake tester placed in the center of the loaf comes out clean. Allow the cake to cool completely before glazing.
- To make the glaze, sift the powdered sugar into a medium bowl. Whisk in two tablespoons of milk and mix until smooth. If the glaze is too thick or too thin, you can add more milk or powdered sugar — start with a small amount, like a teaspoon.
- Using a serving spoon, pour the glaze over the cake, and then finish by zesting a lemon over the top while the glaze is still soft.
Recipe source: A Cozy Kitchen