Healthy Lemon and Olive Oil Pound Cake Recipe with Refreshing Lemon Zest and Rich Olive Oil Aroma Perfectly Matched!
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Lemon and Olive Oil are a Perfect Match! Pound Cake Recipe
I have made various sweets using lemon and olive oil, such as polenta cake with olive oil and lemon flavor, basic madeleines with lemon and olive oil icing, and so on.
This time, I used a recipe from French chef Christophe Bacquié, which involves incorporating grated lemon zest and plenty of olive oil into the pound cake batter. By kneading lemon zest into the batter, a refreshing aroma that is different from lemon juice is produced, so I highly recommend it.
However, in this recipe, the grated lemon zest and sugar are mixed together at the beginning, and this brings out the fragrance of the lemon zest quite well. I was surprised by the pleasant aroma that filled the kitchen while I was mixing them. Until now, I had been adding lemon zest halfway through the recipe, but I think this method works much better.
The most impressive thing about this recipe is how beautifully it rises and creates a clean crack on top.
When it comes to pound cake, there are recipes designed specifically for pound cake pans that create a perfect shape, and there are recipes that can be baked in any type of pan.
For example, Taiwanese castella cake is traditionally made in a square pan, but can still be made in a pound cake pan. However, it won't rise as much and won't have that characteristic crack down the middle that we associate with pound cake.
Similarly, cheesecake is often baked in a pound cake pan, but it won't rise in the same way.
With this recipe, the cake rises beautifully during baking, creating a double-humped top.
The two main tips for creating a clean split in a pound cake are as follows:
- Make cuts with a knife while baking
- Place a long, thin slice of butter in the center before baking
For this recipe, the knife cut method was used.
The steps for making the cut are as follows: first, bake the batter in the oven for about 15 minutes until a thin film forms on the surface. Then, remove it from the oven (taking care to avoid burns), make a cut in the center with a knife, and return it to the oven.
While the knife cut method is easier, it can be a bit tricky to determine the right timing for the cut. On the other hand, for the butter method, simply slice cold butter into thin pieces and arrange them in the center (or use softened butter in a piping bag to squeeze it out into a thin strip). Then, place it in a preheated oven and bake.
Although the butter method requires more preparation, it is less likely to result in mistakes because you can leave the cake as it is once it's in the oven. Both methods were tried for this recipe, and both created a clean split, so please try whichever one you prefer.
Ingredient
Lemon and Olive Oil Pound Cake
- Granulated sugar
- Grated lemon zest - Choose organic and unwaxed lemons as the zest will be grated and used.
- Heavy cream
- Eggs
- Cake flour
- Baking powder
- Olive oil (Extra virgin)
Lemon syrup
This time, I boiled the lemon syrup to make it thick like a jam and spread it on the surface of the pound cake. So, it would be delicious even if you use the same method as Super moist lemon cake to soak the syrup inside the cake.
- granulated sugar
- water
- lemon juice
Instructions
Lemon and Olive Oil Pound Cake
- Grate the lemon zest using a zester. Squeeze the lemon juice and set aside.
- Line the cake pan with reusable baking sheets or simple baking sheets.
Add granulated sugar and grated lemon zest to a bowl and mix together with a whisk.
Add the heavy cream and eggs. Beat on high speed with an electric mixer for about 2 minutes until well whipped.
Sift in the cake flour and baking powder, and mix them slowly with the whisk.
Add the olive oil and mix it in.
Bake in a 170 degree (338°F) preheated oven for about 45 minutes.
After about 15 minutes, take the cake out and make a cut in the center with a knife to create a nice crack.
Insert a bamboo skewer into the center and if nothing sticks to it, the cake is done.
Lemon Syrup
Prepare the lemon syrup as the pound cake is baked.
Combine granulated sugar, water, and lemon juice in a small saucepan and heat.
Heat the syrup to 110°C (230°F). It will thicken and look like napage.
As soon as the baked cake is hot enough to touch, remove it from the mold.
Spread lemon syrup all over pound cake. Slice and serve when cooled!
Storage
Room temperature
The pound cake itself can be stored at room temperature for 3-4 days. Wrap it in plastic wrap or store it in an airtight container in a cool, dark place away from direct sunlight.
If you make the lemon syrup as directed in the recipe and spread it on the pound cake, it can also be stored at room temperature for 3-4 days. However, it may become sticky, so it is recommended to store it in an airtight container such as a Tupperware container.
Refrigeration
Baked goods are not recommended to be stored in the refrigerator, as they will harden and dry out. However, during the hot summer months, if lemon syrup is not boiled down and applied to pound cake in a moist state, refrigeration is recommended.
It can be stored in the refrigerator for 3-4 days.
Freezing
Pound cake can be frozen. Wrap the pound cake in plastic wrap and then place it in a zipper bag to prevent odor.
If you want to eat a little at a time, slice the cake, wrap it in plastic wrap, and freeze it one by one.
The shelf life is about one month.
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