Pound cake—just saying the name makes you think of something rich, buttery, and oh-so-satisfying. This cake has been a dessert staple for centuries, dating back to the 1700s, when bakers followed the golden rule of one pound each of flour, butter, sugar, and eggs. No fancy measurements, no complex techniques—just pure, simple decadence.
But what if we told you there’s a way to give this classic a modern, citrusy twist while keeping all that dense, moist goodness intact? Enter Lemon-Infused Olive Oil Pound Cake—a lighter, more vibrant take on the traditional recipe that swaps butter for a healthy, flavorful alternative: Lemon-Infused Olive Oil.
A Little Pound Cake History
Pound cake has been a dessert heavyweight (pun intended) since the days when recipes were memorized by their ingredients. While the original version was quite heavy and dense (because, well, a pound of everything), modern variations have made slight adjustments—incorporating leavening agents like baking powder, extra flavor boosters like citrus zest, and even a little dairy for added richness.
Yet, the heart of pound cake remains the same: a buttery, melt-in-your-mouth crumb that feels both indulgent and comforting.
But what happens when you replace butter with Lemon-Infused Olive Oil? Magic. That’s what happens.
Why Use Lemon-Infused Olive Oil in Pound Cake?
🍋 A Bright, Citrus Kick: Regular butter gives pound cake richness, but lemon-infused olive oil adds vibrancy and depth. It brings a refreshing citrus note into every bite, without the need for artificial extracts.
💛 A Lighter, Moist Texture: Olive oil produces a moist and tender crumb that stays fresh longer than traditional butter-based cakes. No more dry pound cake disasters!
🌱 Healthier Fats = Guilt-Free Indulgence: Unlike butter, olive oil is packed with heart-healthy monounsaturated fats. That means you can enjoy a slice (or two) with less guilt.
Lemon-Infused Olive Oil Pound Cake Recipe 🍋✨
Ingredients:
- 1 lb (about 3 ⅓ cups) all-purpose flour
- 1 lb (about 2 cups) granulated sugar
- 1 lb (about 8 large) eggs
- 1 lb (2 cups Lemon-Infused Olive Oil)
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- ¼ cup fresh lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or two 9×5-inch loaf pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, whip eggs and sugar until pale and fluffy (about 3 minutes).
- Slowly drizzle in Lemon-Infused Olive Oil while continuing to mix.
- Stir in lemon zest, lemon juice, and vanilla.
- Gradually fold in dry ingredients, mixing until just combined.
- Pour into prepared pan(s) and bake for 60-75 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Optional Lemon Glaze:
Whisk together 1 cup powdered sugar with 3 tbsp lemon juice and drizzle over the cooled cake.
How to Serve & Enjoy
While this pound cake is already a star on its own, here are a few ways to make it even more irresistible:
✨ Topped with Fresh Berries – Blueberries, raspberries, or strawberries add a burst of natural sweetness.
✨ Paired with Whipped Cream – Light, airy, and the perfect contrast to the cake’s dense crumb.
✨ Toasted for Breakfast – A warm slice with a cup of coffee? Absolute heaven.
✨ Drizzled with Garden Infuzions Lemon-Infused Olive Oil – Because why not double down on that citrusy goodness?
Final Thoughts: A Classic with a Twist
Pound cake is proof that simple ingredients can create something extraordinary. By swapping butter for Lemon-Infused Olive Oil, we’ve given this old-fashioned favorite a fresh, modern makeover—one that’s bright, moist, and bursting with flavor.
So the next time you’re craving something sweet but want a little extra zing, give this Lemon-Infused Olive Oil Pound Cake a try. You’ll never look at pound cake the same way again! 🍋💛
Have you ever tried baking with infused olive oils? Drop a comment below and let’s talk flavor!