Are you ready to take your taste buds on a trip to Italy? Well, buckle up because we're about to embark on a delicious journey with a lemon olive oil pound cake that will make your mouth water and your heart sing. This Italian twist on a classic dessert is the perfect combination of zesty and sweet, and it's sure to leave you craving more. So, grab your apron and let's get baking!
More citrus cakes? Try these delicious recipes... gluten and dairy lemon cake, orange cupcakes with chocolate frosting and more...
What makes this pound cake so special?
First things first, let's talk about the star ingredients of this lemon olive oil pound cake. Instead of using butter like a traditional pound cake, this recipe calls for the rich and fruity flavor of olive oil. Not only does it add a unique twist, but it also creates a moist and tender texture that will make you weak in the knees.
And let's not forget about the lemons! Bursting with tangy goodness, lemons bring a refreshing and bright flavor to the cake. The combination of the citrusy zest and the smooth olive oil creates a harmonious balance that will have you coming back for seconds (and maybe even thirds).
- 2 large eggs
- 1/2 cup + 1 tablespoon sugar
- 1/2 cup extra virgin olive oil
- 1/3 cup natural flavored Almond milk
- 1/4 cup lemon juice
- 1 Tablespoon lemon zest
- 1 cup Extra White Gold 1:1 all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons confectioners sugar to decorate
Preheat oven to 350F. Line a 8-inch cake pan with parchment paper and set aside.
Beat the eggs with sugar in a bowl until fluffy. Add milk and extra-virgin olive oil. Add lemon zest and lemon juice and whisk until smooth. Finally, fold in the flour and baking powder. Stir until you have a smooth batter.
Pour the batter into the prepared cake pan and bake for 35 - 40 minutes or until a toothpick comes out just clean.
Cool the cake for 15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Dust the cake with some powdered sugar before serving.