the bleu olive's lemon olive oil pound cake w/ lemon glaze

Ready in 3 hours

Serve with our strawberry balsamic reduction.


-- Cake --
3 cups All purpose flour
2 teaspoons Baking powder
1/4 teaspoon Kosher salt
2 cups Granulated sugar
1 cup bleu olive Meyer Lemon Extra Virgin Olive Oil
3 tablespoons Grated lemon zest
2 teaspoons Good quality vanilla extract
4 large Cold eggs; plus 1 cold egg yolk
1/2 cup Vanilla soy milk
1/2 cup Sour cream
-- Glaze --
1 cup Powdered sugar
1 whole Lemon

Original recipe makes 8 Servings



Preheat oven to 350 degrees.

1. Butter and flour two loaf pans (or coat pans with cooking spray with flour).

2. In a medium mixing bowl combine flour, baking power, and salt. Whisk until well blended, then set aside.

3. In the bowl of a stand mixer (using the whisk attachment), beat the sugar, bleu olive's Meyer Lemon Extra Virgin Olive Oil, lemon zest, and vanilla on high speed until well blended.

4. Turn mixer to low and add eggs, one at a time. Continue to beat for another 3 to 5 minutes, until mixture is a thick pale yellow.

5. In a small bowl, whisk together the soy milk and sour cream. Add half of this mixture to the cake batter and beat until well blended.

6. Add half the flour mixture to the cake batter, blend well, add the rest of the soy milk/sour cream mixture and mix well, then add the rest of the flour mixture.

7. Divide the batter between the two loaf pans and bake for 50 to 60 minutes, until a toothpick inserted comes out clean. Set the pans on a cooling rack and prepare glaze.

The Glaze

Place powdered sugar in a small mixing bowl, then add the zest and juice from one lemon. Whisk until well blended. If the glaze is too runny, add powdered sugar until you have a thicker consistency. Invert, gently remove cake from pans and place back on cooling rack.

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Calories Per Serving: 402 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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