If you’re searching for a simple yet elegant dessert that’s both dairy-free and incredibly flavorful, this one-bowl olive oil pound cake is a must-try! The richness of olive oil creates a tender crumb, while the hint of citrus gives it a refreshing touch.
This cake is perfect for any occasion, whether you’re serving it as a light afternoon snack, a post-dinner treat, or a beautiful dessert for gatherings. With just 10 ingredients and minimal effort, you’ll have a golden, moist, and perfectly textured cake in no time. Enjoy it plain, or pair it with fresh fruit and a dollop of whipped cream for an extra indulgence.
Ingredients For Easy One-Bowl Olive Oil Pound Cake
Cake
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1 1/2 cups (300 g) cane sugar
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1 tablespoon lemon zest
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3/4 cup (180 ml) olive oil, plus extra for greasing
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3 eggs, room temperature
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1 tablespoon vanilla extract
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1 tablespoon lemon juice
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 cups (250 g) all-purpose flour
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1/2 cup (120 ml) unsweetened almond milk
How To Make Easy One-Bowl Olive Oil Pound Cake
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Preheat your oven to 350°F (175°C). Grease a bread loaf pan with olive oil and line it with parchment paper to prevent sticking.
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In a large mixing bowl, combine the cane sugar and lemon zest. Use your fingers to rub the zest into the sugar until it forms a fragrant, moist mixture.
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Pour in the olive oil and mix using an electric hand mixer on medium-low speed for about one minute until well blended.
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Add the eggs one at a time, mixing on medium speed for 30-45 seconds after each addition to fully incorporate them into the batter.
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Stir in the vanilla extract, followed by the lemon juice, mixing well after each addition.
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Add the baking powder and salt, then mix on low speed until combined.
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Gradually add the flour, 1/2 cup (60 g) at a time, gently folding it into the batter with a whisk.
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Slowly pour in the almond milk while whisking, ensuring the batter remains smooth and well-mixed.
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Transfer the batter into the prepared loaf pan and bake on the center rack for 1 hour, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 20 minutes before carefully transferring it to a wire rack. Allow it to cool completely for another 20 minutes.
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Slice, serve, and enjoy your homemade olive oil pound cake!
This easy olive oil pound cake is the perfect combination of simplicity and sophistication. With a beautifully golden crust and a soft, moist interior, it’s a recipe that’s sure to impress. Whether you enjoy it on its own or dress it up with fruit and whipped cream, this cake is bound to become a favorite in your home. Try it today and savor every delicious bite!
