Red White and Blue Olive Oil Pound Cake

June 18, 2020
0 Reviews
Serves 4-6 People
Prep time
Cook Time

It may be hard to believe, but this Extra Virgin Olive Oil Pound Cake is even more delicious than it is beautiful. 



  • 3/4 Cups
    Sciabica's Mission Variety Olive Oil
  • 1 1/2 Cup
    Granulated Sugar
  • 3
    Large Eggs
  • 1/2 Cup
  • 1/2 Teaspoon
    Kosher Salt
  • 1 Pinch
  • 1 Pinch
  • 2 Teaspoons
    Baking Powder
  • 1 Tablespoon
  • 2 Cups
    All-Purpose Flour
  • Whipped Cream
  • Powdered Sugar
  • Strawberries, raspberries, and blueberries


  1. Place the rack in the center of the oven and pre-heat to 350°F.

  2. In a large mixing bowl, whisk the olive oil, sugar, eggs, vanilla, and milk. Once that is combined, add the baking powder, salt, nutmeg, and cinnamon. Fold in flour until combined. Be careful, overmixing will make the pound cake tough.

  3. Rub loaf pan with Sciabica's Mission Variety Extra Virgin Olive Oil. Pour the batter into the loaf pan. Bake for 55-65 minutes until a toothpick comes out mostly clean.

  4. When done baking, let rest on a wire rack for 30 minutes. After, remove from pan and let cool to room temperature.

  5. Top with your strawberries, raspberries, blueberries, whipped cream, and a fine dusting of powdered sugar.

  6. Enjoy!


There are no reviews yet.

Be the first to review “Red White and Blue Olive Oil Pound Cake”