The olive oil instead of butter makes this pound cake every bit as delicious and the good fat in it makes it a much better option!!
Pound Cake with Extra Virgin Olive Oil
Makes: 8-10 servings per loaf baking time: about 50 minutes
3 cups all-purpose flour
2 teaspoons baking powder
2 cups sugar
¼ teaspoon salt
1-cup extra virgin olive oil
1-teaspoon pure vanilla extract
5 cold large eggs
Pans: two 8-by-4 inch loaf pans or 10 to 12 cup tube or Bundt pan can be used,
1. Preheat the oven to 350°F. Line the bottom and sides of the loaf pans with parchment paper or grease and flour the pans, shake off excess flour.
2. Sift the flour and baking powder together. Set aside. Beat the sugar, salt, oil, and vanilla in a large dry bowl until well blended. Add the eggs one at a time beating well after each addition, then continue to beat until the mixture is thick an pale, 3 to 5 minutes. Add one-third of the flour mixture and beat at low speed just until blended. Add half of the milk and beat just until blended. Repeat with another third of the flour, the remaining milk, and then the remaining flour.
3. Pour the batter into the prepared pan(s) divide evenly if using two loaf pans. Bake for about 50 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool in the pans on rack for about15 minutes.
Glaze: if desired, mix 1-cup confectionary sugar and 1 to 2 tablespoons fresh lemon