Name: Glazed Lemon Olive Oil Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 3/4 c. extra-virgin olive oil, plus more for pan -; 1 1/2 c. (180 g.) all-purpose flour -; 3/4 tsp. kosher salt -; 1/2 tsp. baking powder -; 1 1/4 c. (250 g.) granulated sugar -; 5 large eggs -; 2 tbsp. finely grated lemon zest, plus 1/4 c. fresh lemon juice (from about 3 large lemons) -; 1 tsp. pure vanilla extract -; 1 1/2 c. (175 g.) confectioners' sugar -; 1 tsp. finely grated lemon zest, plus 2 to 3 tbsp. fresh lemon juice (from about 3 large lemons) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Glazed Lemon Olive Oil Pound Cake

1. 3/4 c. extra-virgin olive oil, plus more for pan -

2. 1 1/2 c. (180 g.) all-purpose flour -

3. 3/4 tsp. kosher salt -

4. 1/2 tsp. baking powder -

5. 1 1/4 c. (250 g.) granulated sugar -

6. 5 large eggs -

7. 2 tbsp. finely grated lemon zest, plus 1/4 c. fresh lemon juice (from about 3 large lemons) -

8. 1 tsp. pure vanilla extract -

9. 1 1/2 c. (175 g.) confectioners' sugar -

10. 1 tsp. finely grated lemon zest, plus 2 to 3 tbsp. fresh lemon juice (from about 3 large lemons) -

How to cook deliciously - Glazed Lemon Olive Oil Pound Cake

1. Stage

Preheat oven to 350°. Brush a 9" x 5" loaf pan with oil. Line pan with parchment, leaving a 2" overhang on both long sides. Brush parchment with oil.

2. Stage

In a medium bowl, whisk flour, salt, and baking powder.

3. Stage

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and 3/4 cup oil until well combined, about 10 seconds. Add eggs and beat until batter is light and fluffy, about 2 minutes. Beat in lemon zest, lemon juice, and vanilla just until combined. Add dry ingredients and beat on low speed just until combined.

4. Stage

Scrape batter into prepared pan. Bake cake until a tester inserted into the center comes out clean, 60 to 70 minutes.

5. Stage

Transfer pan to a wire rack and let cool 10 minutes. Run a knife around inside of pan to loosen cake. Using parchment overhang, carefully transfer cake to wire rack. Remove parchment and let cool completely.

6. Stage

In medium bowl, whisk confectioners' sugar, lemon zest, and 2 tablespoons lemon juice until smooth, adding more lemon juice by the drop until glaze is thick yet pourable.

7. Stage

Pour glaze over cooled cake and spread with an offset spatula. Let rest until glaze sets, about 20 minutes.