The Olive Bin

Lemon Olive Oil & Yogurt Pound Cake

Preheat oven to 350 degrees F. Grease an 8x5" or 9x5" loaf pan. In medium bowl, whisk together flour, baking powder, and salt. In another medium-sized bowl, whisk together yogurt, sugar, brown sugar, and eggs. Slowly whisk the dry ingredients into wet ingredients. With a rubber spatula, fold olive oil into batter, making sure it's completely incorporated. Pour batter into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into center of loaf comes out clean. Remove from oven and cool 10 minutes. Invert onto cooling rack to cool completely. To make the glaze, sift powdered sugar into medium bowl. Whisk in milk and mix until smooth. (To thicken, add more powdered sugar; to thin, add more milk.)Drizzle over pound cake; slice, and serve immediately.
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Ingredients

1 1/2 C all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 C Greek yogurt
3/4 C white granulated sugar
1/4 C light brown sugar
3 large eggs
1/2 C of The Olive Bin's Lemon Olive Oil (Fused)
GLAZE:
1 C powdered sugar
2 T milk

Directions

  1. Preheat oven to 350 degrees F. Grease an 8x5" or 9x5" loaf pan. 
  2. In medium bowl, whisk together flour, baking powder, and salt. In another medium-sized bowl, whisk together yogurt, sugar, brown sugar, and eggs. Slowly whisk the dry ingredients into wet ingredients. With a rubber spatula, fold olive oil into batter, making sure it's completely incorporated. Pour batter into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into center of loaf comes out clean.
  3. Remove from oven and cool 10 minutes. Invert onto cooling rack to cool completely. 
  4. To make the glaze, sift powdered sugar into medium bowl. Whisk in milk and mix until smooth. (To thicken, add more powdered sugar; to thin, add more milk.) Drizzle over pound cake; slice, and serve immediately.

Associated Products

Lemon Olive Oil
Lemon Olive Oil
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