Today’s recipe is the simplest one bowl lemon olive oil pound cake ever! Perfectly tender and moist crumb cake that’s perfect for brunch, or dessert!
Oh yes, I did. Olive oil. This stuff isn’t just for making savory dishes. It pairs so beautifully with lemons and a few select spices. And we use just enough olive oil to make the pound cake incredibly moist and tender.
Can you tell I’m already dreaming about consuming my body weight in cheese, pasta, and pizza? I’m knee-deep in researching the best places to eat, things to do, and what to see and as I do all of this, I’d love to hear restaurant recommendations or activities!
Lemon Olive Oil Loaf
Don’t ask my husband how many times he’s caught me practicing random phrases in Italian that I had Google translate for me. As I put together our itinerary, I can’t help but take a peek at the menus of the restaurants I’m researching. And that brings to me to an important question. When is it too early to decide what you’ll be ordering at a restaurant? Would you say just over a month is too early?
But as I look through these menus, I keep getting all these ideas, and before I’ve even tasted all these offerings, I’m over here already making us risotto.Just the other day I finished booking ourstay on the Amalfi coast which lead me to lemons. I’m told I need to eat any and everything with lemons while I’m there! And then I thought what’s more Italian than olive oil pound cake scented with lemons?
Not only is it acceptable here at our house, but it’s also encouraged. It’s not something that happens all the time, but when I’ve got an olive oil loaf (or three to be accurate, ) bad things are bound to happen.
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Last week I made a few of these lemon olive oil pound cakes. The first one, I started it off with all your usual suspects, a little flour, baking powder, granulated sugar and then I decided that yogurt was the way to go with this one and while the pound cake was tasty, both hubby and I preferred the second version I made, which I’ll get to in just a second. The first time I made this lemon olive oil pound cake, I shared a picture over on insta, and within minutes I had messages from people asking for the recipe.This makes my heart so happy!
As the olive oil pound cake was cooling, I noticed that the center of the pound cake started to sink. Two things cause this to happen usually. 1.) the oven temperature wasn’t correct (it was either too high or too low for this type of cake) and 2.) too much leavening which caused the cake to rise rapidly but it couldn’t support the weight, and therefore it collapsed in on itself. WHAMP WHAMP. Even with this flaw, the olive oil pound cake was gone in less than 24 hours. I split the loaf with my parents, our friends, and left just enough for me to taste and ponder over how I was going to rework this.
The second time I made this, I reduced the baking powder and kept everything else the same. Again, it was a bust. Though delicious, it once again sank in the middle.
Easy And Moist Lemon Olive Oil Loaf Cake
The third time I made this pound cake, I swapped the yogurt for milk and added a squeeze of lemon juice to it. I threw in a dash of nutmeg and a smidge of cinnamon just the way I had in the first batch and voila! The crumb on this pound cake was tender and rich. This olive oil pound cake will stay super moist for days and is light in texture. Not at all dense the way you expect an olive oil pound cake to be.
The spices are entirely optional for today’s lemon pound cake recipe, but I promise you, I’ll never make this without them because they make the whole house smell DIVINE.
What totally got me was that Anees loves this olive oil pound cake too. I mean that says a lot considering there isn’t an ounce of chocolate or mocha flavored anything in here! Side note: I legit had a talk with him about trying lemon flavored gelato while we were in Amalfi. I mean, you MUST.
Lemon Olive Oil Cake
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Bread & Baking Breakfast & Brunch Cakes Comfort Foods Desserts Sweet Treats Baking cake eggs flour lemon loaf lemon olive oil pound cake lemon pound cake loaf cake olive oil olive oil pound cake pound cake sugar vanillaThis moist and flavorful glazed lemon loaf is made with extra virgin olive oil and Meyer lemons for a unique flavor, moist texture and gorgeous golden yellow color.
Winter is citrus season, and Meyer lemons (a cross between lemon and mandarin oranges) are one of my favorites. This lemon loaf cake is a celebration of all things Meyer lemon, with a tender crumb infused with copious amounts of zest, a sweet lemony soaking syrup, AND a crackly lemon glaze on top.
Lemon Olive Oil Cake • Stays Moist For Days!
Citrus is the only redeeming part of winter, in my opinion. Sort of like peaches and tomatoes in summer (which are like a delicious consolation prize for dealing with all the darn humidity).
I wanted a beautiful, moist and lemony loaf cake with notes of extra virgin olive oil and a delicately sweet glaze. The EVOO flavor is subtle, but it does come through—you’d certainly taste the difference compared side by side to a cake made with vegetable oil.
This loaf cake falls somewhere between a pound cake and a yellow birthday cake in terms of texture, somehow buttery despite the fact that there’s no butter to be found. Infused with subtle Meyer lemon flavor and hints of fruity, verdant olive oil, it really is a delightful winter cake, and easy and impressive to boot!
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Whatever you do, don’t skip the lemon soaking syrup or crackly lemon sugar glaze – that’s *literally* the icing on the cake (the perfect sweet finish where the punchiest lemon flavor comes through!) You may be tempted to just do one or the other, but trust me when I say you won’t regret the extra steps when you take your first bite of the finished cake.
I feel like I’ve got chocolate cakes covered, but yellow cakes have always eluded me. For whatever reason the lack of cocoa somehow translates to a lack of flavor in many cases, especially for oil-based cake recipes. Yellow cakes made with butter taste much better, but often veer towards dry.
It’s a frustrating conundrum that this particular lemon cake manages to avoid entirely, with a moist and tender crumb, ample lemon flavor, and a perfect combination of sweet and tart.
Lemon, Olive Oil, & Rosemary Loaf
The recipe itself is a mashup of a few different lemon cakes, including Claire Saffitz’s Crystalized Meyer Lemon Bundt Cake, and Matt’s lemon loaf recipe (particularly the final glaze).
Meyer lemons are actually a hybrid cross between a lemon and a mandarin orange, with a mild, sweeter flavor, deep golden yellow color and softer skins. It mostly just tastes like a sweeter lemon, bright and vibrant, but without the extreme pucker.
To replicate the flavor of Meyer lemons when you can’t find them (they have a rather short winter growing season and can’t always be found year round), you can use 75% lemon and 25% orange for both zest and juice portions of the recipe.
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Dip a bench scraper in olive oil and touch it to the surface of the batter (this will help it form a nicely defined crack in the oven).
To get a perfectly defined, dramatic crack down the center of your loaf, a trick I’ve found is to add a thin strip of fat to the batter. As it bakes, this fat will melt and encourage a perfectly defined crevasse right down the middle, which is aesthetically appealing, yes, but also allows the cake to rise to its full potential.
I’ve seen recipes call for piping a thin strip of butter down the center, which works too, but since this recipe is oil-based, I opted for oil instead.
Lemon Olive Oil Loaf Cake With Tart Lemon Glaze
I first tried to drizzle a line of oil down the center of the batter, but that turned out to be far too much oil and made for a mushy spot on top with an overpowering olive oil flavor.
Instead, a bench scraper really works the best to leave a super thin, clean line of oil down the center of the cake.
To achieve this, pour some oil in a baking dish (something big enough you can dip your bench scraper into). Dip the edge of the bench scraper into the oil, coating the scraper about 1/4-inch up the sides. Then barely dip the edge of the scraper into the top of the batter, leaving a defined stripe of oil right down the middle. Repeat a second time so the stripe goes from end to end.
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