Mini Olive Oil Pound Cakes

Prep Time:

30m

Bake/Cook Time:

28m - 32m

Yield:

4 mini loaf cakes

Why olive oil in a pound cake instead of butter you ask? Because olive oil is a liquid, vs a solid, it lends moisture over time, so these Mini Olive Oil Pound Cakes stay moist and tender for a longer period of time. If it's even possible, they get better the day after they're made! You can slice and serve these Mini Olive Oil Pound Cakes as is, or top them with fruit and whipped cream for a little something extra. Any type of olive oil will do, but extra-virgin and pure olive oil will give you superior results.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
4 large eggs, room temperature
1 1/8 cups Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons vanilla extract
Zest of 2 oranges or lemons (no white bitter pith)
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup olive oil (select extra virgin if you prefer a deep olive oil flavor)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Brush 4 mini loaf pans with melted butter and dust with flour (or use baking spray). Set aside.
Sift together flour, baking powder, and baking soda. Set aside.
In a bowl large enough to hold all ingredients whip eggs until well combined. Add sugar and whip until mixture is tripled in volume and is pale in color. Add vanilla and citrus zest.
Melt butter until lukewarm, but not hot. Gently mix into above along with olive oil.
Add flour mixture in one step and mix until thoroughly combined.
Divide batter equally into prepared pans. Place on a cookie sheet and place in oven.
Bake approximately 28-32 minutes or until center of cake bounces back when lightly pressed with a finger.