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–+ servings
250ml Vanilla Infused Olive Oil – flavorful vanilla infusion
Garden Infuzions

Classic Vanilla Bean Pound Cake Made with Vanilla Olive Oil Blend

A tender, golden pound cake with real vanilla warmth, a fine crumb, and a softly sweet finish that feels right at home with coffee, berries, or a quiet afternoon slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Brunch, Dessert, Snack
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1/2 cup Vanilla Infused Olive Oil
  • 1/2 cup sour cream room temperature
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk
  • 1 tablespoon unsalted butter softened, for pan
  • 1 tablespoon all-purpose flour for pan
  • Powdered sugar for serving (optional)

Equipment

  • 1 9x5-inch loaf pan Greased and floured
  • 2 Mixing bowls One medium, one large
  • 1 whisk For dry and wet mixing
  • 1 rubber spatula For folding batter
  • 1 set Measuring cups Dry and liquid
  • 1 set Measuring spoons For small measures
  • 1 wire rack For cooling
  • 1 Tester or toothpick For doneness check

Method
 

Instructions
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter, then dust it with flour and tap out the excess.
  2. Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
  3. In a large bowl, beat the sugar and eggs together for 2 to 3 minutes until pale and slightly thickened.
  4. Slowly whisk in the Vanilla Infused Olive Oil until the mixture looks smooth and glossy.
  5. Whisk in the sour cream, vanilla bean paste, vanilla extract, and milk until fully combined.
  6. Add the dry ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release any large air bubbles.
  8. Bake for 55 to 65 minutes, or until the top is deeply golden and a tester inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing.
  10. Dust with powdered sugar if desired and slice once fully cooled for the cleanest pieces.

Notes

Using room-temperature eggs and sour cream helps the batter emulsify smoothly and gives the cake a more even crumb. Vanilla bean paste adds visible specks and a deeper vanilla note, while the Vanilla Infused Olive Oil keeps the texture soft and the flavor rounded. If the top browns too quickly, tent loosely with foil during the last 10 to 15 minutes of baking. Slice only after the cake is fully cool for the neatest servings.

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