Olive Oil Sour Cream Pound Cake {Recipe}

With the holidays fast approaching, so is the desire to whip up those wonderful, decadent recipes that you long for throughout the year.

For me, the moment Halloween passes my brain immediately shifts into Fall baking mode.

Peppermint cheesecakes.

Sweet potato souffles.

Pumpkin pancakes. Pumpkin spice cookies. Pumpkin bread. Pumpkin….well, everything.

And as the holiday party invites start rolling in, the thoughts of desserts that will travel well, serve easily, and look festive start moving their way to the front of the recipe box.

This year, I’ve decided to try not to wreck the waistlines of those I love when selecting the holiday menu.

My baking addiction has definitely shown its effects in my own household and I’m vowing to make subtle changes.

Starting with substituting olive oil for butter in a traditional pound cake recipe.

Olive Oil Sour Cream Pound Cake

With the use of California Olive Ranch Olive Oil, the pound cake is lighter and the texture a bit spongier. It’s deliciously moist, too!

As part of an experiment, I didn’t bother telling the husband I was substituting anything.

I simply made the Sour Cream Lemon Pound Cake using California Olive Ranch Olive Oil, and served it like normal.

California Olive Ranch OIive Oil

I did however add a tangy lemon icing, but I probably could’ve dusted with confectioner’s sugar as the original recipe called for and it would’ve been equally as good.

He had no idea. None.

Iced Olive Oil Sour Cream Pound Cake

Now, if you’re thinking that the Lemon Pound Cake in its sliced form isn’t quite festive enough for you then I encourage you to consider the addition of homemade whipped cream and cranberries.

Garnished with a sprig of mint, you’re all set with a dessert that can entertain your guests in true holiday fashion.

Olive Oil Sour Cream Pound Cake

And while we’re talking about making healthier choices, did you know that fresh cranberries in their raw state retain all of their antioxidant properties?

I dare say this sweet treat is good for you.

And you should have it often.

Olive Oil Sour Cream Pound Cake

Olive Oil Sour Cream Pound Cake {Recipe}
Recipe Type: Dessert
Author: Aimee
Prep time:
Cook time:
Total time:
Serves: 8-10
Adapted from the California Olive Ranch Sour Cream Pound Cake Recipe found at www.californiaoliveranch.com
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup sour cream
  • 3 eggs, at room temperature
  • 2/3 cup sugar
  • 1/2 cup California Olive Ranch extra-virgin olive oil, plus 1 teaspoon to grease the pan
  • 1/4 cup fresh lemon juice
  • Icing
  • 2 1/2 cups confectioner’s sugar
  • 4 tbsp fresh lemon juice
  • Whipped Topping
  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  1. Drizzle 1/2 teaspoon of California Olive Ranch extra-virgin olive oil into a 9″ x 5″ loaf pan and coat the bottom, sides and edges. Line the pan with parchment paper, trimming the edges as necessary but leaving enough overhang to create ‘handles’ that will make it easy to remove the cake from the pan. Rub the remaining 1/2 teaspoon of olive oil along the paper. Set aside.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium bowl, whisk together the sour cream, eggs, sugar, olive oil and lemon juice until combined.
  4. Scrape the liquid ingredients into the dry ingredients and whisk again until smooth and there are no lumps. Pour the batter into the prepared pan and bake in an oven preheated to 350 degrees for 60-70 minutes or until browned. A cake tester inserted in the middle of the cake should come out clean once it’s finished.
  5. Allow cake to cool for at least 30 minutes, then carefully lift it out of the pan with the edges of the parchment paper. Cool for another 30 minutes on a cooling rack.
  6. Meanwhile, in a large bowl combine the powdered sugar with the lemon juice- adding 1 tbsp at a time and stirring until smooth. You want the icing to drizzle over the top of the cake and onto the sides. If its too thick, it will just clump on top. Too runny and it won’t set. Allow icing to set for a good 20-30 minutes before cutting.
  7. If serving immediately, go ahead and make your whipped topping. Place cream and sugar into a chilled mixing bowl and beat on high for 1-2 minutes. Add the vanilla (or extract of your choice) and beat for an additional 1-2 minutes or until soft peaks have formed. DO NOT over beat, or you’ll end up with a clumpy texture.
  8. Top each slice with a dallop of whipped cream, and garnish with fresh cranberries and mint. You could also top with strawberries or raspberries and still be holiday appropriate!

This post is sponsored on behalf of California Olive Ranch, however all opinions are my own.


  1. The photos turned out great! I like to make my banana bread with olive oil, whole wheat flour, and fat free sour cream instead of the creme fraiche. No one can taste a thing, with all the banana the whole wheat flavor doesn’t stand out.

    1. Thanks, Chris- it’s a sweet treat without making you feel “too” guilty. PS: Thanks for the photo comment- I’m sloooooowly getting better. 🙂

    1. OH, Alice your blog is scrumptious!!!! Just popped over for a peek and now I’m starving. Thanks for stopping by! And yes, you must try the olive oil pound cake, it doesn’t disappoint!

    1. California Ranch Olive Oil is fantastic. Light and airy! Oh, and I totally ate the entire thing (with the husband’s help). 🙂

  2. I’m late to this one, but tried the recipe today – marvelous! I substituted Cointreau for half the lemon juice and used light sour cream, but otherwise followed it exactly and it turned out beautifully – lovely crisp crust and surprisingly light and fluffy inside. Instead of icing, I’m serving it with fresh berries and Cointreau whipped cream. Thanks!

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