Olive Oil Lemon Pound Cake

  • Prep Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings


  • 1 1/3 cups sugar
  • 2 tablespoons lemon zest
  • 2 eggs
  • 1/4 cup Vigo Extra Virgin Olive Oil
  • 2/3 cups whole milk
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Alessi Fine Sea Salt
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, melted


Preheat oven to 350 and grease loaf pan.

Using a mixer, combine sugar and lemon zest in a large bowl. Add eggs one at a time then add olive oil and milk. Mix until a thin batter is formed, being careful not to overblend.

In a separate bowl, combine flour, baking powder and salt with a whisk. In batches, slowly add to liquid ingredients and mix until combined. Pour batter into loaf pan.

Bake for 1 hour until cake has risen and an inserted toothpick comes out clean. Let cool before using a knife to loosen edges and remove from pan. In a small bowl, combine powdered sugar, lemon juice and butter. Drizzle over cake and let harden.