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one bowl olive oil pound cake

(1 rating)
Kitchen Crew
By Kitchen Crew

Looking for the perfect light dessert that’s dairy-free and delicious? If so, this Olive Oil Pound Cake is for you! Not only is it a breeze to make with only 10 ingredients in just 1 bowl, it also yields an irresistible texture. Thanks to the olive oil, this pound cake has a golden brown exterior and soft, moist interior. Plus, the hint of citrus makes this recipe ideal for spring and summer! Serve it on its own or top it with a little fresh fruit and whip cream for a scrumptious treat.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For one bowl olive oil pound cake

  • 1 1/2 c
    cane sugar
  • 1 Tbsp
    lemon zest
  • 3/4 c
    olive oil, plus more for greasing
  • 3
    eggs, room temperature
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
    lemon juice
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 2 c
    all-purpose flour
  • 1/2 c
    unsweetened almond milk

How To Make one bowl olive oil pound cake

  • lined loaf pan
    1
    Preheat the oven to 350 degrees F and grease a bread loaf pan with olive oil. Place parchment paper in the loaf pan and secure it with two clips to ensure the pound cake won’t stick to the pan.
  • pinch lemon zest into sugar
    2
    Pour the sugar into a large bowl and add the lemon zest. Use your fingers to combine, rubbing the zest into the sugar until it resembles wet sand.
  • adding olive oil to zest and sugar
    3
    Add the olive oil and use an electric mixer to mix together on medium-low speed for roughly one minute until combined.
  • add eggs one at a time
    4
    Add the eggs one at a time, beating between each addition on medium speed for roughly 30-45 seconds at a time to thoroughly combine.
  • add vanilla and lemon juice and beat
    5
    Pour in the vanilla extract and mix before adding the lemon juice. Mix again.
  • add baking powder and salt
    6
    Add the baking powder and salt. Mix on low speed to combine.
  • add flour and whisk
    7
    Add the flour, 1/2 cup at a time, folding it into the batter with a whisk.
  • add almond milk
    8
    Once all the flour is combined, slowly add the almond milk as you whisk.
  • pour batter into pan
    9
    Transfer the batter to the prepared pan and bake on the center rack for 1 hour.
  • let the poundcake cool
    10
    Allow to cool in the pan for 20 minutes before turning out onto a wire rack to cool another 20 minutes.
  • sliced poundcake
    11
    Serve warm and enjoy!
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