Olive Oil Pound Cake

I made this pound cake because I wanted to make a healthier version by substituting olive oil for butter.
The lemon juice removes the scent of the olive oil.
The key is to be sure to mix the sugar and egg really well until pale and thick.
It's even better the next day as the flavors have settled. After it cools, you can tightly wrap it in plastic cling wrap to store it.
If you have leftovers, store it in the refrigerator! Recipe by Ringono recipe
Olive Oil Pound Cake
I made this pound cake because I wanted to make a healthier version by substituting olive oil for butter.
The lemon juice removes the scent of the olive oil.
The key is to be sure to mix the sugar and egg really well until pale and thick.
It's even better the next day as the flavors have settled. After it cools, you can tightly wrap it in plastic cling wrap to store it.
If you have leftovers, store it in the refrigerator! Recipe by Ringono recipe
Steps
- 1
Mix the egg and sugar until pale and thick.
- 2
Add the olive oil and lemon juice and mix.
- 3
Sift in the flour and baking powder. Fold these dry ingredients into the batter with a rubber spatula.
- 4
Roughly chop the walnuts and add the walnuts and rum raisins to the batter. Mix together.
- 5
Pour the batter into the pan and bake in an oven heated to 180℃ for 30 minutes.
- 6
This is what the slices would look like.
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