This made me wonder which other cakes made with butter could be given the same treatment? I haven’t experimented extensively, but I suspect nearly all. I have long loved the flavor and texture of cakes made with oil, olive or otherwise, but I especially love making cakes with olive oil this time of year. Here’s why:
How to Make One-Bowl Pound Cake
Gather your ingredients: Add them one by one, as instructed, and whisk to form a batter. Transfer to a 9×5-inch loaf pan. I love this USA Loaf Pan. Bake for about an hour or until an instant-read thermometer registers about 200ºF. I love my Thermapen for testing cakes—I tend to underbake cakes and am perpetually disappointed when I cut into one only to find uncooked batter. Let cool for at least 30 minutes before slicing. 4.9 from 83 reviews This cake keeps well for days—tuck it in an airtight bag or container. It makes a beautiful gift—wrap it in parchment paper and tie it with baker’s twine. Loaf Pans: I love this 9×5-inch USA Loaf Pan. Around the holidays, I often use three mini loaf pans, because this is a great cake for gifting. Also: I can’t say enough about a Thermapen for testing cakes. For this one, if it registers above 200ºF, it’s done. Most recently, this cake took more like an hour and ten minutes to bake, but without my Thermapen, I likely would have removed it from the oven too soon.
