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Wild Groves Lemon Olive Oil Pound Cake

Posted by Dewey Lucero on

Mouthwatering Meyer Lemon Olive Oil Pound Cake and Lemon Balsamic Vinegar Frosting.  

Ingredients Pound Cake -

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons kosher salt
cups sugar
1 cup WG Meyer Lemon Olive Oil (Link to Product Below)
3 tablespoon grated lemon zest
2 teaspoon vanilla extract
4 large cold eggs, plus 1 cold egg yolk
1/2 cup milk, vanilla soy milk or almond milk
1/2 cup sour cream or yogurt


1 - Heat oven to 350 F.  Then "oil" and flour two loaf pans or line with parchment
2 - Mix the flour, baking powder and salt thoroughly in a large bowl and sift together.
3 - In a mixing bowl, using a whisk or mixer with whisk attachment, beat the sugar, lemon olive oil, lemon zest, and vanilla on high speed until well blended.  Add the eggs one at a time, beating well after each.  Beat for 3-5 min until mixture is thick and pale yellow.
4 - In a small bowl, combine the milk/soymilk and sour cream/yogurt.  Then pour half into mixer.  Beat until blended.  Repeat with half of the flour, followed by the remaining milk/cream mixture and the remaining flour.  Pour the batter into loaf pans.  
5 - Bake for 45-55 min or until butter knife comes out clean.  Cool on a rack.


Lemon Balsamic Frosting -

1 cup powdered sugar
2 tablespoons Lemon White Balsamic Vinegar

*Add either to desired thickness :)


Meyer Lemon Olive Oil (Link)

Lemon Balsamic Vinegar (Link)

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