The Easiest One-Bowl Lemon Olive Oil Pound Cake: Moist, Tender & Irresistibly Flavorful
Welcome to the simplest and most delicious one-bowl lemon olive oil pound cake recipe you’ll ever find! This cake boasts a perfectly tender and moist crumb, making it an ideal choice for a delightful brunch, an elegant dessert, or even a special breakfast treat. Get ready to impress with minimal effort!
Why Olive Oil in a Pound Cake? A Culinary Revelation
You might be surprised to hear “olive oil pound cake,” but trust me, this isn’t just for savory dishes anymore! High-quality olive oil, especially a mild extra virgin variety, beautifully complements the bright, zesty notes of lemon and a carefully selected blend of warm spices. Far from imparting a strong savory flavor, the olive oil contributes an unparalleled moistness and tenderness to the cake that butter simply can’t replicate. It creates a subtle fruity undertone, adding depth and sophistication to every slice without being heavy.
This delightful lemon pound cake recipe found its inspiration in daydreams of an upcoming trip to Italy. Italy, a land synonymous with both exquisite olive oil and vibrant lemons, sparked the idea of combining these iconic flavors into a sweet, comforting dessert. Imagine strolling through sun-drenched lemon groves, followed by a meal infused with the richness of local olive oil. This cake aims to capture that essence, bringing a piece of Italian culinary magic right into your kitchen.
As I meticulously planned our Italian itinerary, diving deep into researching the finest eateries, captivating sights, and must-do activities, my mind kept returning to the incredible food experiences awaiting us. Don’t ask my husband how many times he caught me practicing random Italian phrases gleaned from Google Translate! During my research, I couldn’t help but peek at countless restaurant menus. This led to a crucial question: Is it ever too early to decide what you’ll be ordering at a restaurant? For me, just over a month out feels perfectly reasonable!
I already have my heart set on dishes at quite a few places. The anticipation of Italian cuisine, from creamy pasta to crispy pizza, and of course, a plethora of lemon-infused treats, fueled my culinary creativity long before our departure. It was during the booking of our Amalfi Coast stay that the lemon inspiration truly hit. I’m told that while in Amalfi, one simply *must* consume everything and anything infused with lemons. Naturally, my thoughts turned to what could be more quintessentially Italian than a pound cake delicately scented with lemons and enriched with olive oil?
The Journey to the Perfect Pound Cake: A Story of Persistence
While poring over those mouthwatering Italian menus, new ideas kept bubbling up. Even before tasting the authentic offerings abroad, I found myself in the kitchen, experimenting with Italian-inspired dishes like a savory mushroom parmesan shrimp risotto. However, the true star born from this wanderlust was this extraordinary lemon olive oil pound cake. The development process wasn’t without its challenges, but the final result was absolutely worth every step.
Initial Attempts and Learning Curves
You might wonder, “Cake for breakfast?” And my answer is a resounding “Yes!” In our home, it’s not just acceptable; it’s practically encouraged, especially when there’s a fresh loaf (or three, to be precise) of this olive oil goodness around. Last week, I embarked on the journey of perfecting this lemon olive oil pound cake. My first attempt started with the usual suspects: flour, baking powder, granulated sugar, but then I opted for yogurt as the moistening agent. While the cake was certainly tasty, both my husband and I felt it hadn’t quite reached its full potential. Despite its flaws, I shared a picture on Instagram, and the immediate outpouring of requests for the recipe warmed my heart!
As that first loaf cooled, I noticed a common baking frustration: the center began to sink. This usually points to one of two issues: either the oven temperature was off (too high or too low for this specific cake), or there was too much leavening, causing the cake to rise too rapidly before its structure could support itself, leading to a collapse. *Whomp whomp*. Even with this aesthetic setback, the cake was devoured in under 24 hours between my parents, friends, and us. This delicious, albeit imperfect, first batch provided valuable insights for refinement.
For my second attempt, I reduced the baking powder, keeping all other ingredients the same. Alas, it was another bust – delicious, yes, but still sinking in the middle. Baking is often a science of trial and error, and each “failure” brings you closer to success.
The Breakthrough: Milk and Spices
The third time proved to be the charm! I decided to swap the yogurt for whole milk and added a generous squeeze of fresh lemon juice, enhancing the brightness. Crucially, I reintroduced a dash of nutmeg and a smidge of cinnamon, just as I had in my initial, slightly flawed, batch. And *voila*! The result was magnificent. The crumb of this pound cake was incredibly tender, rich, and perfectly textured. This version of the olive oil pound cake stays wonderfully moist for days and boasts a light, airy texture, completely defying the dense expectations one might have of an olive oil cake. It was exactly what I was aiming for: a delicate balance of flavor and an ideal consistency.
What You Need to Make This Incredible Lemon Olive Oil Pound Cake
The beauty of this recipe lies not just in its flavor, but also in its simplicity and the use of readily available ingredients that create pure magic when combined:
- Olive Oil: The star ingredient, providing unparalleled moistness and a subtle fruity note.
- All-Purpose Flour: The foundational dry ingredient for structure.
- Granulated Sugar: Sweetness, of course, but also contributes to the cake’s tender crumb.
- Large Eggs (room temperature): Essential for binding, structure, and richness. Room temperature eggs emulsify better with other ingredients.
- Whole Milk: Adds moisture and richness, creating a wonderfully tender texture.
- Baking Powder: The leavening agent that helps the cake rise beautifully.
- Fresh Lemon Juice and Lemon Zest: The crucial elements for that bright, unmistakable lemon flavor and aroma.
- Vanilla Extract: Enhances all the other flavors with its warm, sweet notes.
- A pinch of each: Nutmeg + Cinnamon: These optional yet highly recommended spices elevate the flavor profile, adding a cozy warmth without overpowering the lemon.
The Magic of Spices: Don’t Skip Them!
While the nutmeg and cinnamon are technically optional for this lemon pound cake recipe, I wholeheartedly encourage you to include them. They don’t just add a delicious, subtle warmth to the cake; they also fill your entire home with an absolutely divine aroma while baking, making it smell like a cozy corner bakery. The hint of spice perfectly balances the bright lemon and rich olive oil, creating a complex and incredibly satisfying flavor experience.
Overall, This One-Bowl Lemon Olive Oil Pound Cake Is:
- Incredibly Simple: Made using just ONE BOWL! Yes, you heard that right – minimal cleanup means more time to enjoy your delicious creation.
- Perfectly Tender and Moist: Thanks to the olive oil, this cake stays moist for days with an unbelievably tender crumb.
- Sweet, But Not Overpowering: It strikes the perfect balance of sweetness, allowing the lemon and subtle spice notes to shine.
- Your New Go-To Dessert Recipe: Seriously, once you try this, you’ll be making it again and again.
- An Edible House Freshener: The aroma of lemon, vanilla, and warm spices baking in your oven will make your house smell absolutely divine, like a charming little bakery.
What truly solidified this recipe’s status as a keeper was my husband, Anees’, approval. That says a lot, considering there isn’t an ounce of chocolate or mocha in sight! (Side note: I legitimately had a conversation with him about the absolute necessity of trying lemon-flavored gelato when we’re in Amalfi – it’s practically a travel requirement!)
I propose we make olive oil pound cake a regular breakfast item. It’s perfect to grab and go with your morning coffee, or to savor slowly with a cup of tea. Its delightful flavor and satisfying texture make it a wonderful start to any day, or a comforting end to one.
If you enjoy easy, delicious bakes like this, you might also like:
- One Bowl Chocolate Chip Bundt Cake
One Bowl Lemon Olive Oil Pound Cake
5 minutes
55 minutes
1 hour
Today’s recipe is the simplest one bowl lemon olive oil pound cake ever! Perfectly tender and moist crumb cake that’s perfect for brunch, or dessert!
Ingredients
- ¾ cup olive oil
- 1 ½ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup milk (I used 2%)
- ½ teaspoon kosher salt
- pinch of EACH: nutmeg AND cinnamon (optional but sooo good)
- 2 teaspoons baking powder
- 1 tablespoon EACH: vanilla extract, lemon zest, AND lemon juice
- 2 cups all-purpose flour
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9×5 loaf pan with cooking spray (you can also line it with a piece of parchment paper and leave an overhang to act as a handle to help remove the cake from the pan if you’re worried about the cake sticking.)
- STIR: In a large mixing bowl, whisk the olive oil, sugar, eggs, vanilla, lemon juice and milk. When combined, stir in the lemon zest, baking powder, salt, nutmeg, and cinnamon. Fold in the flour until *just* combined. If you overmix, the pound cake will come out tough.
- BAKE: Pour the prepared batter into your loaf pan and bake for 55-65 minutes or until a toothpick comes out mostly clean. Cool the pound cake for roughly 30 minutes on a wire rack. Remove from the pan, and let cool to room temperature (about another 30 minutes.) Sometimes, I like to serve this dusted with a light coating of powdered sugar before slicing and serving!
Have you made this recipe?
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!
Baking Tips & Tricks for the Best Lemon Olive Oil Pound Cake
Achieving the perfect tender, moist crumb is simple with a few key considerations:
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. This allows them to emulsify properly with the olive oil and sugar, resulting in a smoother batter and a more uniform texture.
- Don’t Overmix: When adding the flour, mix until *just* combined. Overmixing develops the gluten, which can lead to a tough, dry pound cake. A few small lumps of flour are perfectly fine.
- Proper Pan Preparation: Always spray your loaf pan thoroughly with cooking spray. For extra assurance against sticking, you can line the bottom and sides with parchment paper, leaving an overhang on the longer sides to create “handles” for easy removal.
- Know Your Oven: Oven temperatures can vary. It’s always a good idea to use an oven thermometer to ensure your oven is truly at 350°F (175°C). This can prevent common issues like a sinking center or uneven baking.
- Testing for Doneness: The toothpick test is your best friend. Insert a toothpick into the center of the cake; it should come out with a few moist crumbs attached, but not wet batter. If it comes out completely clean, the cake might be slightly overbaked, though still delicious!
- Cooling Process: Allow the cake to cool in the pan for about 30 minutes on a wire rack before attempting to remove it. This crucial step lets the cake set and firm up, preventing it from breaking. Once removed, let it cool completely on the rack to room temperature before slicing. This also allows the flavors to fully develop.
Storage and Make-Ahead Options
This lemon olive oil pound cake is fantastic for making ahead, and it actually tastes even better the next day as the flavors meld and deepen. Store the cooled pound cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature when ready to enjoy.
Delicious Variations to Try
While this recipe is perfect as is, it’s also wonderfully adaptable if you want to experiment:
- Citrus Swaps: Replace lemon zest and juice with orange or grapefruit for a different citrusy twist.
- Add-ins: Fold in 1/2 cup of poppy seeds, blueberries, or finely chopped pistachios for added texture and flavor.
- Glaze It Up: For an extra touch of sweetness and visual appeal, whisk together powdered sugar with a little lemon juice or milk to create a simple glaze to drizzle over the cooled cake.
- Herbal Infusion: For a sophisticated touch, add a teaspoon of finely chopped fresh rosemary or thyme to the batter – it pairs beautifully with lemon and olive oil.
A Sweet Treat for Any Time of Day
Whether you’re planning a celebratory brunch, need an elegant dessert for a dinner party, or simply crave a delightful accompaniment to your morning coffee, this one-bowl lemon olive oil pound cake is your answer. Its simple preparation, incredible flavor, and irresistible moistness make it a versatile treat for any occasion. Prepare to fall in love with baking with olive oil!