Georgia Olive Oil Pound Cake

Pastry Chef Laurence Faber, The Barn at Blackberry Farm

2 cups White Lily Flour

1 ¾ cups sugar

1 ½ t kosher salt

½ t baking soda

½ t baking powder

1 1/3 cups Georgia Olive Oil, or fruity extra virgin olive oil

1 ¼ cups whole milk

3 large eggs

1 ½ T grated lemon zest

¼ cup lemon juice

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¼ cup Grand Marnier

Heat the oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking spray, sugar the loaf pan, and line with parchment paper. In one bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, whisk together the olive oil, milk, eggs, lemon zest and Grand Marnier. Add the dry ingredients and whisk to mix, just until combined. Pour the batter into the prepared pan and bake for around one hour. Let the cake rest for 30 minutes after coming out of the oven. Pop the cake out of the pan and let cool for 2 more hours.