Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup TAO Lemon Pressato Olive Oil
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Glaze:
1/2 cup of powdered sugar
1 tablespoon of fresh lemon juice
Directions
Preheat the oven to 350°F.
Grease a 9-inch loaf pan with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the Lemon Pressato Olive Oil and granulated sugar.
Add the eggs to the bowl with the olive oil and sugar, one at a time, whisking after each addition.
Add the buttermilk, fresh lemon juice, lemon zest, and vanilla extract to the bowl and whisk to combine.
Gradually stir in the dry ingredients to the bowl with the wet ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan.
Bake the pound cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the pound cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
In a small mixing bowl, whisk together the powdered sugar and fresh lemon juice to make the glaze.
Drizzle the glaze over the cooled Lemon Olive Oil Pound Cake.
Slice and serve the pound cake on its own or with fresh berries and whipped cream, if desired.