The Olive Oil and Lemon Pound Cake is a recipe by Master Leonardo Di Carlo, a soft and fragrant pound cake, without milk or butter. Great for breakfast with a cappuccino, tea or simply a good coffee. If you have a sweet tooth, accompany it with a good homemade jam or marmalade.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall, Winter, Spring
Ingredients
- 1 cup sugar
- 5 large eggs
- 3 tbsp lemon zest (grated)
- 1 tbsp honey (invert sugar)
- 1/2 tsp salt
- 1/4 cup water
- 2 tbsp lemon juice
- 2/3 cup extra virgin olive oil
- 1 2/3 cups flour
- 1 1/2 tsp baking powder
Tools
- 1 Bowl
- 1 Loaf pan
- 1 Mixer
- 1 Spatula
- 1 Sieve
Steps
In a bowl, add the eggs with sugar, honey, and salt.
Beat well with an electric mixer or stand mixer.
When the mixture is light and fluffy, add the grated lemon zest.
In a container, mix the water, lemon juice, and oil.
Add the liquid mix gradually while mixing at medium speed.
By hand, using a spatula, add the sifted flour with baking powder.
Gently combine the mixture to avoid deflating it.
Pour into a 9×4 inch loaf pan that has been oiled and floured.
Bake in a preheated oven at 350°F for about 40 minutes.
Check with a toothpick, and if it comes out wet, bake for another 5 minutes.
Remove from the oven and let cool in its pan before turning out.
Serve on a platter simply as is or dusted with powdered sugar.
Tips
It keeps for 4-5 days in a cake container.
It keeps for 4-5 days in a cake container.
It keeps for 4-5 days in a cake container.
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