Olive Oil Pound Cake Recipes

OLIVE OIL CAKE

Steps:

• Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
• In a large bowl, whisk together the flour, salt, baking powder and baking soda.
• In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
• Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

LEMON-OLIVE OIL CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment.
• Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add 1/3 cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula.
• Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.
• Berries and Cream: Meanwhile, stir together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form.
• Dust top of cake generously with confectioners' sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days.

OLIVE OIL POUND CAKE

Steps:

• Preheat the oven to 325 degrees and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
• Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined.
• Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf and invert it onto the rack and let cool completely.
• While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon), until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes.
• Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately.