I absolutely love an easy, one bowl cake recipe. This Olive Oil Pound Cake is moist, flavorful, and simple to make! The best part is this is made in one large bowl and the batter comes together in less than 10 minutes. Extra-virgin olive oil gives the cake a fruity taste and extra moisture for the best-ever pound cake recipe! 

This delicious pound cake is my go-to any time a last-minute get together pops up. The recipe is simple and more often than not, I have all of the ingredients on hand. You can serve the cake with fresh fruit or ice cream to liven it up as it’s a great blank canvas. Honestly, I’ve even been known to serve this up with other pastries like my brown butter cinnamon rolls for a brunch!

Plus, my recipe has a subtle lemon flavor from fresh lemon zest. If you’re a fan of lemon, you could even add a bit of lemon juice to intensify the subtle citrus note. Or, you can make my Lemon Olive Oil Loaf Cake! Trust me, you will love this golden brown olive oil cake – and it couldn’t be easier to whip up! Oh and if you love lemon and fruit, you’ll love my Strawberry White Chocolate Muffins, White Chocolate and Raspberry Muffins, orange and poppyseed muffins, blueberry cupcakes and olive oil banana bread!

Why You’ll Love This Recipe

• A One Bowl Recipe – All you need for this olive oil pound cake is a large mixing bowl and a rubber spatula! No fumbling for your whisk attachment stuck in a drawer or cleaning up a heavy bowl of a stand mixer needed! 
• It’s a Blank Canvas – You can customize this recipe in so many ways! You could add different flavorings like orange zest, and even make a simple glaze for the top of the cake. The possibilities are endless! 

Ingredients

• Granulated Sugar – Beyond sweetness, sugar adds moisture and tenderness. Rubbing lemon zest into it releases essential oils, boosting flavor.
• Eggs – Room temperature eggs mix better, creating a smoother batter and better texture. Quickly warm them by placing in warm water for a few minutes.
• Extra-Virgin Olive Oil – Olive oil brings moisture and a light, fruity flavor. Use a good-quality extra-virgin oil for the best taste – it’s my favorite type of olive oil for baking!
• Whole Milk – Milk adds moisture and richness. Using it at room temperature ensures a smooth batter. 
• Pure Vanilla Extract – Vanilla enhances all the other flavors in the cake. Always opt for pure vanilla for a better overall taste.
• Lemon Zest – Lemon zest adds a bright citrus punch. Massaging it into sugar helps release its oils and boosts the lemon flavor.
• Cake Flour – Cake flour creates a tender, soft crumb due to its lower protein content. You can substitute by using all-purpose flour with a little cornstarch.
• Baking Powder – Baking powder helps the cake rise and become fluffy. 
• Kosher Salt: – Salt balances the sweetness and enhances all the flavors. It’s a small ingredient with a big impact.

Substitutions

• Orange Instead of Lemon – Celebrate citrus season with fresh orange juice and orange zest! Take the orange flavor ever further by serving wtih fresh mandarin orange.
• No Milk, No Problem – You can use sour cream or greek yogurt in place of milk – use what you have on hand! 
• Vegetable Oil – If you come to make this recipe, and then realize you don’t have enough olive oil, you can of course use vegetable oil, too! 

Additions

• Make a Glaze – Mix some powdered sugar with lemon juice to make a yummy glaze for the cake!
• Chocolate Chips – Fold in some semi-sweet chocolate chips for a nice addition!

Step by Step Instructions

Prepare the Oven and Pan: Preheat your oven to 350°Fahrenheit (175°Celsius). Grease a 9×5-inch loaf pan with butter or olive oil.Line the bottom with parchment paper for easy removal.

Start with Wet Ingredients in One Bowl: In a large mixing bowl, combine 1½ cups (300g) granulated sugar and the zest of 1 lemon. Using your fingertips, massage the lemon zest into the sugar for about 1 minute, until fragrant. This step enhances the lemon flavor by releasing its oils into the sugar.

Add 3 large eggs to the lemon-sugar mixture. Using a whisk, beat vigorously for about 2-3 minutes until the mixture is pale, thick, and slightly frothy.

Add Olive Oil Gradually: While continuously whisking, slowly drizzle in 1 cup (240ml) extra-virgin olive oil. Whisk until the oil is fully incorporated and the mixture is smooth and glossy.

Incorporate Remaining Wet Ingredients: Add ¾ cup (180ml) whole milk and 2 teaspoons pure vanilla extract to the bowl. Whisk gently until everything is well combined.

Add Dry Ingredients Directly to the Bowl: Add 2 cups (240g) cake flour, 1½ teaspoons baking powder, and ½ teaspoon salt directly into the wet mixture.

Combine Wet and Dry Ingredients: Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Mix just until no visible streaks of flour remain.

Transfer Batter to the Pan: Pour batter into the prepared pan. Tap the pan lightly on the counter to release any air bubbles. Smooth the top with a spatula for even baking.

Bake the Cake: Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

If the top browns too quickly, loosely tent with aluminum foil halfway through baking.

Cool the Cake: Remove from the oven and let the cake cool in the pan for about 15 minutes.

Carefully invert the cake onto a wire rack and remove the parchment paper. Allow it to cool completely before glazing or slicing.

Expert Tips and Notes

• Room Temperature Ingredients – Ensure that eggs, milk (or sour cream), and other refrigerated ingredients are at room temperature. This helps the batter come together smoothly and ensures the cake bakes evenly.
• Slowly Drizzle the Olive Oil – Gradually adding the extra virgin olive oil while whisking helps create a smooth, glossy batter and prevents the oil from separating.
• Don’t Overmix the Batter – When folding in the dry ingredients, mix just until incorporated to avoid overdeveloping the gluten, which can make the cake tough.
• Test for Doneness Early – Start checking the cake at 50 minutes. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is done. Overbaking can lead to a dry cake.

Serving Suggestions

• Serve with Whipped Cream – A dollop of freshly whipped cream adds lightness and complements the cake’s richness. You can even flavor the cream with a bit of vanilla or citrus zest.
• Paired with Fresh Fruit –  Serve slices of the cake alongside a fruit salad or fresh berries like strawberries, blueberries, or orange segments for a refreshing contrast. Sweet, ripe fruit is a great accompaniment for this olive oil pound cake!
• Top with Ice Cream –  For a more indulgent dessert, pair the cake with a scoop of vanilla, pistachio, or lemon sorbet.

Storage Instructions

• Room Temperature – Store the cake in an airtight container at room temperature for up to 3 days. This keeps the cake moist and flavorful.
• Refrigeration – If you prefer to refrigerate, wrap the cake tightly in plastic wrap to prevent it from drying out. It will keep for up to 5 days in the fridge. Bring it to room temperature before serving for the best texture.
• Freezing – To freeze, wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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