1 1/2 C all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 C Greek yogurt
3/4 C white granulated sugar
1/4 C light brown sugar
3 large eggs
1/2 C of The Olive Bin's Lemon Olive Oil (Fused)
GLAZE:
1 C powdered sugar
2 T milk
Lemon Olive Oil & Yogurt Pound Cake
Ingredients
Directions
- Preheat oven to 350 degrees F. Grease an 8x5" or 9x5" loaf pan.
- In medium bowl, whisk together flour, baking powder, and salt. In another medium-sized bowl, whisk together yogurt, sugar, brown sugar, and eggs. Slowly whisk the dry ingredients into wet ingredients. With a rubber spatula, fold olive oil into batter, making sure it's completely incorporated. Pour batter into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into center of loaf comes out clean.
- Remove from oven and cool 10 minutes. Invert onto cooling rack to cool completely.
- To make the glaze, sift powdered sugar into medium bowl. Whisk in milk and mix until smooth. (To thicken, add more powdered sugar; to thin, add more milk.) Drizzle over pound cake; slice, and serve immediately.
