top of page

Lemon Olive Oil Pound Cake


2 1/4 cups all-purpose flour

1 1/4 teaspoons salt

1 teaspoon baking powder

3/4 cup Eureka Lemon Olive Oil, plus some for oiling pan

1 1/2 cups sugar

2 teaspoons vanilla extract

3 eggs

2/3 cup milk


2 cups confectioners' sugar

Preheat oven to 325 degrees F and oil a 9 x 5 x 3-inch loaf pan.

Combine flour, salt, and baking powder. Pour Eureka Lemon Olive Oil in a large mixing bowl. With an electric mixer, slowly mix in sugar and vanilla extract. Add eggs one at a time, mixing well after each addition. Then, add milk and mix for 2 minutes. Gradually mix in dry ingredients.

Pour batter into loaf pan. Bake for 60-75 minutes, or until cake tester comes out clean and cake is golden on top. Let cool in pan for 10 minutes, then remove from pan and cool completely on a cooling rack.

For the glaze: Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in Sicilian Lemon White Balsamic (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. Pour over cake and serve.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
bottom of page