Olive Oil Lemon Pound Cake with Yogurt

A moist olive oil lemon pound cake with yogurt. Simple to make and easy to dress up with extra lemon syrup.

Prep Time 10

Cook Time 50

Total Time 1

Course Dessert, Sweets and Sweet Baking

Cuisine Other

Servings persons

Calories 340 kcal

Ingredients you need per step are listed below the step in Italic

Preheat the oven to 350 °F or 320 °F
Brush a loaf pan with olive oil and dust lightly with flour.
Mix the flour, baking powder, salt, and lemon zest in a small bowl.
1½ cups all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt, 2 teaspoon lemon zest
Whisk the yogurt, sugar, eggs, and olive oil in a larger bowl until smooth.
½ cup yogurt, 1 cup sugar, 3 eggs, ½ cup olive oil
Add the dry ingredients and stir until just combined. A few small lumps are fine.
Pour the batter into the pan and bake for about 50 minutes. Test the center with a skewer.
Let the cake cool in the pan for 5 minutes, then remove it to a rack.
For extra lemon flavor, mix the lemon juice and confectioners' sugar and spoon it over the warm cake.

1. What kind of olive oil should I use? Use a mild, fruity olive oil that tastes good on its own.

2. Do I need to mix until the batter is completely smooth? No. A few small lumps are fine.

3. How do I know the cake is done? Insert a skewer into the center. If it comes out dry, the cake is ready.

4. Can I make the lemon flavor stronger? Yes. Prick the warm cake and pour over the optional lemon syrup.

5. How do I keep the cake from sticking? Brush the pan with olive oil and dust it with flour before adding the batter.

6. Storage

Room temperature: Store the cake in an airtight container for up to 3 days.
Freezer: For longer storage, wrap it in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature and unwrap it as soon as it has softened.

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