Last Updated on April 9, 2022 by Ellen Christian
This olive oil pound cake recipe with strawberries is a delicious olive oil loaf cake. Try this olive oil cake today and see why it’s a favorite spring dessert.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Cooking with olive oil is a wonderful way to add healthy fats to your diet. Have you had a chance to make pancakes with olive oil?
Or, if you’re looking for a gluten-free recipe, you might want to try these homemade apfelkuchen muffins with olive oil. They are a delicious fall breakfast idea.
Olive Oil Pound Cake Recipe
Pound cake is one of my favorite desserts, but it’s generally made with butter, lots of butter. If you’re out of butter, or you just want to make this recipe a tiny bit healthier, you can easily use olive oil.
I enjoy strawberries on pound cake and since it’s just about strawberry season, they are starting to show up more and more in the grocery store. But, you could easily enjoy this pound cake with any type of fresh berries from blueberries to raspberries.
Can I use oil instead of butter in pound cake?
You definitely can. It’s not a one-to-one substitution though. You will need to use 3/4 cup of olive oil for every one cup of butter. If you try to do it one to one, it won’t cook up properly.
What does olive oil do to cake?
Substituting olive oil for butter will give your pound cake a lighter taste. This pairs perfectly with fruit and nuts so it’s a great choice for this olive oil loaf cake.
What other flavors can I try?
There are lots of different flavors you can add to this olive oil pound cake recipe. Why not try a lemon olive oil cake or an orange olive oil pound cake.
Or, you can just enjoy it plain with your choice of berries or a light glaze. Either way, this makes a wonderful dessert.
Tools / equipment you need
- Large bowl
- Electric mixer
- Loaf pan
What is the best frosting for pound cake?
This recipe uses homemade cream cheese glaze. It’s not as thick as frosting but a bit thicker than a traditional glaze.
You can use a store-bought cream cheese frosting if you want to. Or, you can make a confectioner’s sugar glaze. Or, you can skip the glaze or frosting and enjoy it plain.
Can I use other berries?
Yes, you can use other berries in this olive oil pound cake recipe. Just substitute raspberries, blueberries, or blackberries.
Or, you can try chopped peaches or cherries for a slightly different taste. I generally use whatever fruit is in season.
For something a little bit different, you could always add chocolate chips or chopped nuts to the recipe. It’s delicious no matter how you make it.
Can I freeze olive oil pound cake?
Yes, if you want to make this and then freeze it, you certainly can. I find that it’s best to freeze pound cake in slices. That way when I want a slice, I only need to take out one piece.
This helps prevent me from eating more than one at a time. It’s that good.
This product presentation was made with AAWP plugin.
Otherwise, you can store the cake in a cake keeper or a tightly covered container in the refrigerator for 3 to 5 days. Because of the frosting, this will need to be refrigerated.
If you skip the frosting, you can store it on the counter for three days.
More cake recipes
If you enjoyed this olive oil pound cake recipe, you might want to try a few of these next.
- 1/2 C of olive oil
- 1 C sugar
- 2 tsp pure vanilla extract
- 4 large eggs
- ¼ C milk
- 2 C flour
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1 ½ C Strawberries, diced
Cream Cheese Glaze
- 4 tbsp unsalted sweet cream butter, softened
- 4 oz cream cheese, softened
- 1 ¼ C powdered sugar
- 2-4 tbsp milk
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees and spray a loaf pan with pam baking spray
- Using a large bowl, whisk together the flour, baking soda, and salt
- Using another large bowl, beat together the olive oil, sugar, and vanilla until combined and fluffy
- Beat in the eggs, one at a time until combined and smooth
- Beat in the milk until combined
- Gradually beat in the dry ingredients until combined and smooth
- Fold in the diced strawberries
- Scoop batter into the loaf pan and bake in the oven for 45-55 minutes or until a light golden brown and a toothpick comes out clean
- Allow it to cool for 15 minutes before removing and placing it onto a wire rack
Cream cheese glaze
- Using a large bowl, beat all ingredients together until combined and smooth
- Spread onto the top of the pound cake
- Place into the fridge and allow the cream cheese to harden slightly before cutting into slices and enjoying!
Amount Per Serving: Calories: 376Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 83mgSodium: 246mgCarbohydrates: 48gFiber: 1gSugar: 30gProtein: 6g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.