Olive Oil Pound Cake Recipe

Name: Olive Oil Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 1/2 tablespoons baking powder; 1/2 teaspoon salt; 4 large eggs; 1 1/4 cups sugar; 2 tablespoons lemon zest (about 2 lemons); 1 1/2 cups extra-virgin olive oil; 2/3 cup whole milk; 1/3 cup brandy; 1/3 cup fresh orange juice (from about 1 medium orange); glazed apple (recipe follows); 1 cup walnuts, toasted; Glazed Apples; 1 cup sugar; 1/4 cup water; 4 apples, peeled, cored and cut into 1/4-inch slices (about 4 cups, Honeycrisp apples are best); 1/2 cup apple cider; 1/2 cup calvados

Servings: persons

3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
2 tablespoons lemon zest (about 2 lemons)
1 1/2 cups extra-virgin olive oil
2/3 cup whole milk
1/3 cup brandy
1/3 cup fresh orange juice (from about 1 medium orange)
glazed apple (recipe follows)
1 cup walnuts, toasted
Glazed Apples
1 cup sugar
1/4 cup water
4 apples, peeled, cored and cut into 1/4-inch slices (about 4 cups, Honeycrisp apples are best)
1/2 cup apple cider
1/2 cup calvados

1
Preheat the oven to 325 degrees and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
2
Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined.
3
Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf and invert it onto the rack and let cool completely.
4
While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon), until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes.
5
Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately.

2002

kcal

Calories

121

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 1/2 tablespoons baking powder, 1/2 teaspoon salt, 4 large eggs, and more.

Yes, Olive Oil Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Pound Cake

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