Soft pound cake with hints of lemon and vanilla bean is lightened up with the use of olive oil and Greek yogurt. #NationalOliveOilMonth #PantryInsiders
Happy August! Did you know it’s National Olive Oil Month? All month long Pompeian is encouraging people (that means you and me) to take the Pompeian Pledge and swap butter for olive oil in everyday recipes. So today I am sharing one of my very favorite recipes where I chose olive oil instead of butter, Olive Oil Pound Cake. Traditionally pound cake is all about the butter; but in this lighter version you won’t miss it at all!
Pompeian Olive Oils are perfect for using in salads, soups, sauces or marinades; they also work perfectly for sautéing, grilling, frying, roasting and baking! Baking with olive oil can be a little intimidating at first, but trust me… it’s easy and delicious. The olive oil in this cake lends a delicate taste which pairs beautifully with the subtle hints of lemon and vanilla bean. This may not be your average pound cake, but it is just as delicious and satisfying without all the added fat of butter!
What recipe will you make the swap on? I’d love to know, if you need a guidance on just how to convert butter to oil, check out this helpful chart. I sure hope you get a chance to try this Olive Oil Pound Cake soon; enjoy and happy baking!
Olive Oil Pound Cake
Prep
Cook
Total
Yield 1 cake
Ingredients
- 1/2 c Extra Virgin Olive Oil, I use Pompeian
- 1 1/2 c sugar
- 3 eggs, room temperature
- 1/2 tsp vanilla bean paste
- 1/8 tsp lemon oil
- 1/2 c Greek yogurt
- 1 1/2 c all-purpose flour
- 1/8 tsp baking soda
Instructions
- Preheat your oven to 325º F and prepare a large loaf pan with olive oil and 1 Tbs of sugar dusted inside.
- In the bowl of your stand mixer or using a electric hand mixer cream the olive oil and sugar.
- Crack the eggs carefully to separate the whites into a clean mixing bowl.
- Add the yolks to the sugar mixture along with the vanilla bean paste and lemon oil, beat until fluffy.
- Mix together the flour and baking soda and add it to the egg mixture, alternating with the Greek yogurt.
- In a clean mixing bowl whip the egg whites until peaks form.
- Fold in the whipped egg whites gently and spread the batter into your pan.
- Bake for 50-55 minutes, or until a tester comes out clean.
- Cool in the pan 10 minutes, then invert onto a plate and cool completely.
- Slice and serve.
Courses cake, dessert
You can sign up to take the pledge here and enter for a chance to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with a free movie rental. All you have to do is follow along with Pompeian on Facebook, it’s that simple.
Disclosure: This is a sponsored post written on behalf of Pompeian as part of their Pantry Insiders program, all recipes and opinions are my own. #PantryInsiders
Emily this… is SUCH a great idea!! Love that you used Olive Oil in place of butter – it looks amazing!! Pinned and will try this for sure!!
Thank you Claire! It really is a delicious way to cut out the excess fat 🙂
Your photos are gorgeous! Also, I love the idea of making pound cake with olive oil. This looks amazing!!
thank you so much, I hope you get a chance to make this cake soon 🙂
I love adding olive oil to bread! It adds a subtle and unique flavor. I haven’t tried pound cake with olive oil yet so I definitely need to try this recipe! Pinned!
Thanks Ashley, I hope you get a chance to bake this soon!
i love baking with olive oil. it looks great!
Beautiful cake and pictures Emily!! Looks so moist and delicious!!
This sounds so amazing, Emily! 🙂 Do you know that I have never actually baked a pound cake before?? This one sounds so simple & delicious that I believe it will be the very first one that I bake. Pinned & sharing!
Really Carrie? That is crazy, I hope you get to try this one soon 🙂
My son will be so happy, a dessert that isn’t made with butter!! It looks delicious Emily! 🙂
Lisa it really is delicious, you won’t miss the butter either!
I’ve never used olive oil in a pound cake, but I’ve got to try this. Pound Cake is my very fav thing to make! pinned.
I hope you do Paula, it really is moist and delicious!
I love the crust on the pound cake!
thank you Julie, the crust is my favorite part!
LOVE the recipe you chose to make for your Pantry Insiders recipe! I am debating on a bread or some type of sweet treat. I’ll be working on that once I get home from vacation! Great recipe, Emily. Pinned! Hope you have a great weekend! 🙂
thanks Julie, I can’t wait to see what you make 🙂
Hello there,
After looking through this recipe, I was noticing that in step 6 you are adding whipped whites. It might be helpful to add whipping the whites as a separate step only because I had to re and read the recipe to try to understand it.
However, I am about to make this, and I am excited!
Thank you for your input, I hope that you enjoyed the pound cake Autumn!
Wow, this looks outstanding and using olive oil in place of of butter sounds like a fantastic recipe, i may have to double and either make one large tube cake or two loafs, I bake a pound cake every week for my husband and think this would be a good one for him , thank you 🙂
Thank you Mary, you’re going to love it!