Lemon Olive Oil Pound Cake with Lemon Glaze


  • 3 cups all-purpose flour
  • 3 Tbsp grated lemon zest
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 1/4 tsp kosher salt
  • 4 large eggs
  • 1 large egg yolk
  • 2 cups sugar
  • 1/2 cup milk
  • 1 cup Beyond the Olive Meyer lemon olive oil
  • 1/2 cup sour cream


Preheat oven to 350°. Grease and flour 2 loaf pans or line with parchment paper. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. Separately, in a small bowl, combine milk and sour cream. Stop the mixer and pour in half of the milk mixture. Beat until well blended. Repeat this process with half of the flour mixture, followed by the remaining milk mixture and finally the last of the flour. Pour the batter into the two loaf pans. Bake for 50 to 60 minutes or until a skewer comes out clean. Cool the pans on a rack.

Lemon Glaze Ingredients:

  • 1 Cup powdered sugar
  • Grate from one lemon
  • Juice from one lemon

Lemon Glaze Directions:

Combine all three ingredients. Add more powdered sugar if the glaze is too runny. While pound cake is cooling on the rack, drizzle the glaze on top of cake while it is still warm.

Photo Source: acozykitchen.com