Summer is a season that comes with many fabulous times and occasions, including dinner parties.
This olive oil pound cake is an easy and delicious treat that will make you one of the best guests at your next party. It’s airy and moist and just lightly fruity enough.
You’ll need:
(adapted from Smitten Kitchen and A Good Appetite)
- 2/3 cup olive oil
- 1/2 cup plain yogurt
- 1 3/4 cup whole wheat flour
- 3/4 cup sugar
- 3 eggs
- 1 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1/2 cup blood orange preserves (I used Sarabeth’s) + 1 T more for top
- 1/2 cup diced strawberries and pitted cherries+ 1 T honey, for topping (optional)
1. Preheat oven to 350F. In a large bowl, whisk together the dry ingredients (flour, salt, baking soda, and baking powder), set aside.
2. In a separate bowl, combine olive oil, eggs, yogurt, sugar, and preserves. Mix until smooth and well-combined. Carefully fold in dry ingredients.
3.Pour batter into an oiled nonstick cake pan. Bake for 45-50 minutes until a toothpick – or tip of a knife – comes out clean.
4. Let cool slightly, then spread remaining preserves on top, letting them melt in a little bit into the cake. Lightly stew the berries with a tablespoon of honey, if desired, to top the cake before serving.
i have been meaning to try an olive oil cake forever and I think I just found the perfect one..thank you for sharing this beautiful recipe
This looks fabulous! I love a good pound cake and one that uses such lovely and wholesome ingredients. Definitely making this next week!
Yum! This looks like a great recipe, especially since it’s from Smitten Kitchen.
What a combo my friend – orange, olive oil and berries into a pound cake? Sounds heavenly and looks it too 🙂
Cheers
Choc Chip Uru
the olive oil must add just a touch of exotic to this.. lovely..c
Thank you, C!
I love what sour cream does for dough. I bet yogurt does the same thing. Great cake!
Definitely! I love both of those in dough/pastry.
Love a light buttery cake and when you say oranges and berries I start to feel very hungry indeed 🙂
All ‘faked’ with lovely olive oil 🙂
I love the density in this pound cake. And I presume it isn’t as sweet as some tend to be, which appeals to me. And I do have a party coming up, so….Debra
It’s not too sweet, no, and is still very light and fluffy!
I need to use up some 100% guava juice and shredded coconut. Can I modify this recipe to do that and omit the preserves? If so, what amounts should I use?
Hi Jen! I think the juice would make the cake a little soggy unless you cook it down first into more of a syrup/jam consistency. If you do that, I think guava and coconut are great together and I would toast the shredded coconut and put it on top and/or inside the pound cake.
I can’t tell how big the pan is. Enough for a loaf or 13×9?
Hi Jane! I think the recipe originally called for a loaf pan – but this was 10 years ago now! – you can either use that or a larger 13 x 9 rectangular pan which is what was in the photos.