Lemon Olive Oil Pound Cake


  • 1 cup milk
  • 2 tbsp. fresh rosemary, chopped
  • 3 cups all-purpose flour, plus 2 tbsp. for preparing pan
  • 1 tbsp. baking powder
  • 1 cup sugar
  • 1 cup Liquid Gold Meyer Lemon EVOO, plus 1 tbsp. for preparing pan
  • 3 large eggs


  1. Preheat oven to 350˚F
  2. In a small saucepan, gently heat milk and chopped rosemary. Turn off heat and allow to steep for 5 minutes, then strain out the rosemary.
  3. Grease a large loaf pan (9”x5”x3) with 1 tablespoon of the Lemon Olive Oil. Lightly dust with 2 tablespoons of flour. Shake out excess and set aside.
  4. Sift flour & baking powder and set aside. In a mixing bowl or the bowl of an electric mixer, combine sugar and the Lemon Oil. Beat until light and fluffy, about 2 minutes. Add eggs, one at a time.
  5. Fold in one-third of flour mixture alternatively with 1/2 cup of milk. Repeat with remaining milk and flour. Mix until just combined, be careful not to over mix.
  6. Pour into prepared loaf pan and spread batter evenly on top. Bake for about 45 minutes, or until a cake tester or a blade of knife comes out clean. Cool in the pan for 10-15 minutes. Remove and allow to cool completely on a rack.
  7. Garnish with fresh lemon slices and rosemary sprigs.

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