Lemon Olive Oil Pound Cake

Using our Lemon Infused Olive Oil, as well as the zest and juice of fresh lemons, makes this the ultimate pound cake for lemon lovers!


  • 1 cup The Olive Scene Eureka Lemon Olive Oil

  • 2 cup sugar

  • zest from 1 lemon- approx 3 tablespoons

  • 2 teaspoon vanilla

  • 4 eggs 

  • ½ cup milk

  • ½ cup sour cream

  • 3 cup flour

  • 2 tsp baking powder

  • ½ tsp salt


  1. Preheat oven to 350. 

  2. Butter and flour two loaf pans, or a bundt pan. 

  3. In a large mixing bowl, cream oil, sugar, lemon zest, and vanilla.

  4. Add the eggs one at a time, beating after each addition. 

  5. Mix together milk and sour cream in a bowl and add to the batter.

  6. Mix together the flour, baking powder and salt and add to batter half at a time, on low speed until just mixed, or fold flour into batter by hand. Do not overbeat. 

  7. Divide batter between the loaf pans, smoothing the top. 

  8. Bake 50-60 min until toothpick inserted comes out clean. 

  9. Cool 10 min, then turn out to cool completely. 


  • 1 cup powder sugar

  • zest of one lemon

  • juice of 1 lemon

Mix all together and drizzle over cooled cake.