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It may be hard to believe, but this Extra Virgin Olive Oil Pound Cake is even more delicious than it is beautiful.
3/4 Cups Sciabica's Mission Variety Olive Oil
1 1/2 Cup Granulated Sugar
3 Large Eggs
1/2 Cup Milk
1/2 Tsp Kosher Salt
1 Pinch Cinnamon
1 Pinch Nutmeg
2 Tsp Baking Powder
1 Tbsp Vanilla
2 Cups All-Purpose Flour
Strawberries, Raspberries, and Blueberries
Place the rack in the center of the oven and pre-heat to 350°F.
In a large mixing bowl, whisk the olive oil, sugar, eggs, vanilla, and milk. Once that is combined, add the baking powder, salt, nutmeg, and cinnamon. Fold in flour until combined. Be careful, overmixing will make the pound cake tough.
Rub loaf pan with Sciabica's Mission Variety Extra Virgin Olive Oil. Pour the batter into the loaf pan. Bake for 55-65 minutes until a toothpick comes out mostly clean.
When done baking, let rest on a wire rack for 30 minutes. After, remove from pan and let cool to room temperature.
Top with your strawberries, raspberries, blueberries, whipped cream, and a fine dusting of powdered sugar.