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posted: 5/13/2014 5:30 AM

Springtime Poundcake

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  • Olive oil helps balance the moistness and sweetness of Annie Overboe's Springtime Poundcake.

      Olive oil helps balance the moistness and sweetness of Annie Overboe's Springtime Poundcake.
    Scott Sanders | Staff Photographer


3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

½ cup orange juice

½ cup heavy whipping cream

2 cups sugar

1 cup unsalted butter, softened

6 large eggs, at room temperature

¼ cup extra-virgin olive oil (see baker's hint)

Heat oven to 325 degrees. Grease and flour well or spray large heavy duty bundt pan or 10-inch tube pan; set aside.

In medium bowl whisk flour, salt, baking powder and baking soda; set aside.

In a 2-cup glass measure stir orange juice and whipping cream; set aside.

In large mixing bowl beat sugar and softened butter on low speed for 30 seconds. Scrape bowl well. Increase speed to medium and beat 30 seconds, scraping bowl well. Add eggs one at a time, mixing 15 seconds on low speed after each addition. Scrape bowl well. Slowly add oil while mixing on low speed.

Add in half of the flour and mix on low speed for 10 seconds. Add orange cream liquid and mix on low speed 10 seconds, scraping bowl well. Repeat with remaining flour and liquid. Scrape bowl very well. Increase speed to medium and beat 10-15 seconds until smooth. Scrape bowl well. Do not over beat.

Spoon evenly into prepared pan and bake 45-50 minutes or until tester inserted near middle comes out clean.

Serves 18.

Baker's hint: Vegetable oil can be substituted for extra virgin olive.

Nutrition values per serving: 319 calories, 18 g fat (9 g saturated), 4 g protein, 38 carbohydrates, trace amount fiber, 108 mg cholesterol, 241 mg sodium.

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