Lemony Olive Oil Pound Cake
Published on
Lemony Olive Oil Pound Cake
Ingredients:
Cake:
- Baking spray
- 3 Cups (13.5 oz) all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon kosher salt
- 2 1/2 Cups granulated sugar
- 6 Tablespoons unsalted butter, softened
- 1 Tablespoon freshly grated lemon zest
- 1/4 Cup fresh lemon juice
- 5 Large eggs
- 2/3 Cup fruity extra-virgin olive oil
- 1/4 Cup sour cream
Glaze:
- 2 Cups sifted powdered sugar
- 5-6 Tablespoons fresh lemon juice
- Pinch of salt
Garnishes:
- Sweetened whipped cream
- Fresh berries
Method:
- Preheat oven to 325ºF.
- To prepare the cake, coat a 10-cup bundt pan well with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a mixing bowl, stirring well to blend. Set aside.
- Place 2 1/4 cups granulated sugar and butter in the bowl of a stand mixer. Beat at medium speed with the paddle attachment until blended. Increase mixer speed to medium-high; stir in zest and 1/4 cup juice. Beat 2-3 minutes or until well blended.
- Add eggs, one at a time, beating until egg is thoroughly incorporated after each addition, scraping the sides of the bowl as necessary. Whisk together oil and sour cream. Add flour mixture to batter alternately with oil mixture, beginning and ending with flour, and mixing just until combined. Scrape batter into prepared pan and bake at 325º for 65-75 minutes or until a wooden pick inserted into the cake comes out clean. Allow cake to cool in pan for 6-8 minutes. Invert onto a cooling rack; cool.
- To prepare glaze, whisk together 2 cups powdered sugar, 1/4 cup juice, and pinch of salt. Add enough of remaining 2 tablespoons juice, 1 teaspoon at a time to desired consistency, whisking constantly. Drizzle glaze over cooled cake; let stand until glaze is set.
- To serve, spoon whipped cream in the center of the cake and serve with berries.
