Olive Oil & Citrus Pound Cake
Recipe adapted from Epicurious.com
- 1 tbsp Durant Olive Mill EVOO, for the pan
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- 3 eggs
- 1¼ cups sugar
- 1 cup Durant Orange Fused Olive Oil (See Note)
- ½ cup whole Milk
- 2 tbsp brandy
- 2 tbsp orange liqueur, we used Cointreau
- 1 tbsp grated lemon zest
- 1 tbsp grated orange zest
- ½ cup fresh orange juice
- Olive Mill EVOO, we used Arbequina.
- Preheat the oven to 325°F. Oil a 9 × 5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of orange juice. Add the dry ingredients and whisk to combine. The batter should be wet.
- Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let it cool enough to handle, then flip over onto a rack to cool thoroughly.
- Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving. Dust with powdered sugar and fresh citrus slices for a festive winter brunch or dessert!
Notes/ Chef's Notes
Feel free to substitute the Orange Fused Oil for Lemon Fused if you'd like to experiment with citrus flavors. Or for a less citrusy, more rich cake, use any durant Olive Mill EVOO, we used Arbequina.
