Olive Oil Pound Cake with Tomato Jam & Sour Cream

Yield: one 9" x 5" cake (8–10 servings)

Ingredients

Olive Oil Pound Cake:

• ¾ cup (150g) mild olive oil
• 1 cup (198g) granulated sugar
• 5 large eggs, room temp
• 2 tsp baking powder
• 1 tsp salt
• 2 cups (240g) all-purpose flour, divided
• ½ cup (114g) whole milk, room temp

For Serving:

• TBJ Gourmet Savory Tomato Jam
• sour cream or crème fraîche

Directions

1. Heat oven to 350°F. Grease and line a 9" x 5" loaf pan with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, beat olive oil and sugar on medium speed until fully combined.
3. Mix eggs in one at a time. Once the final egg has been added, increase speed to medium-high and beat until batter is airy and fluffy, about 5 minutes.
4. Sift baking powder, salt, and 1 cup (120g) flour into wet ingredients. Mix on low speed just until combined.
5. Add milk, then mix on low just until combined.
6. Sift in remaining 1 cup (120g) flour. Mix on low until almost fully combined. Gently mix in those last few hidden pockets of flour with a silicone spatula.
7. Pour batter into prepared pan, smoothing the top with an offset spatula or back of a spoon.
8. Bake for 45–55 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
9. Transfer pan to wire rack. Allow cake to cool completely.
10. Remove cake from pan by pulling up on the parchment paper. Slice with a serrated knife or a sharp chef’s knife. Serve with tomato jam and sour cream.

Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

Pound cake adapted from: Jessie Sheehan for Colavita