Olive Oil Pound Cake with Vanilla (One Bowl Recipe)
Impress your guests with a delicious and easy Olive Oil Pound Cake. Simple ingredients, one bowl, and a burst of lemon flavor!
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula or wooden spoon
- 9×5-inch loaf pan
- Parchment paper
- Butter or brush
- Toothpick or cake tester
- Wire rack
- Aluminum foil (optional)
Ingredients
- 1½ cups (300g) granulated sugar
- 3 large eggs room temperature
- 1 cup (240ml) extra-virgin olive oil
- ¾ cup (180ml) l whole milk room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon
- 2 cups (240g) cake flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°Fahrenheit (175°Celsius).
- Grease a 9x5-inch loaf pan with butter or olive oil.
- Line the bottom with parchment paper for easy removal.
Make the Batter:
- 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.
- 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.
- Add ¾ cup (180ml) whole milk and 2 teaspoons pure vanilla extract to the bowl.
- Whisk gently until everything is well combined.
- Add 2 cups (240g) cake flour, 1½ teaspoons baking powder, and ½ teaspoon salt directly into the wet mixture.
- 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 the batter into the prepared loaf 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.
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.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!