Olive Oil Pound Cake with Tomato Jam & Sour Cream
- Yield: one 9" x 5" cake (8–10 servings) 1x
Ingredients
Scale
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
Instructions
- Heat oven to 350°F. Grease and line a 9" x 5" loaf pan with parchment paper; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat olive oil and sugar on medium speed until fully combined.
- 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.
- Sift baking powder, salt, and 1 cup (120g) flour into wet ingredients. Mix on low speed just until combined.
- Add milk, then mix on low just until combined.
- 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.
- Pour batter into prepared pan, smoothing the top with an offset spatula or back of a spoon.
- 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.
- Transfer pan to wire rack. Allow cake to cool completely.
- 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.
Notes
Pound cake adapted from: Jessie Sheehan for Colavita
