Red White and Blue Olive Oil Pound Cake
It may be hard to believe, but this Extra Virgin Olive Oil Pound Cake is even more delicious than it is beautiful.
After another memorable season, our Sciabica family team is taking a well-deserved annual holiday break from Christmas through New Year’s. Please feel free to place orders anytime, but orders will begin shipping again on January 2nd.
Because of you, we’re proud to be wrapping up our 89th year of cold-pressing olive oil; a tradition that has been passed down through generations of our family. Your support, loyalty, and love for our oils make everything we do possible.
From our family to yours, thank you for being part of our story. Wishing you a peaceful holiday season and a very happy New Year.
It may be hard to believe, but this Extra Virgin Olive Oil Pound Cake is even more delicious than it is beautiful.
Rated 3.7 stars by 10 users
Dessert
Craig Hilliker
4-6
15 minutes
55 minutes
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
Whipped Cream
Powdered Sugar
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.
Enjoy!
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