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Olive Oil Pound Cake
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A picture of Olive Oil Pound Cake.

Olive Oil Pound Cake

cookpad.japan
cookpad.japan @cookpad_jp

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

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

Read more

Olive Oil Pound Cake

cookpad.japan
cookpad.japan @cookpad_jp

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

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

Read more
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Ingredients

6 servings
  • 100 gramsCake flour
  • 1 tspBaking powder
  • 2Eggs
  • 50 gramsSugar
  • 40 gramsOlive oil
  • 1 tbspLemon juice
  • 90 gramsRum raisin
  • 20 gramsWalnuts
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Steps

  1. 1

    Mix the egg and sugar until pale and thick.

    A picture of step 1 of Olive Oil Pound Cake.
  2. 2

    Add the olive oil and lemon juice and mix.

    A picture of step 2 of Olive Oil Pound Cake.
  3. 3

    Sift in the flour and baking powder. Fold these dry ingredients into the batter with a rubber spatula.

    A picture of step 3 of Olive Oil Pound Cake.
  4. 4

    Roughly chop the walnuts and add the walnuts and rum raisins to the batter. Mix together.

  5. 5

    Pour the batter into the pan and bake in an oven heated to 180℃ for 30 minutes.

  6. 6

    This is what the slices would look like.

    A picture of step 6 of Olive Oil Pound Cake.
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cookpad.japan
cookpad.japan @cookpad_jp
on February 12, 2014 12:02

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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Keywords

Cake Lemon Raisin Rum Egg Walnut

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