Orange EVOO Pound Cake


Cook Time
100 min




  • 1 cup Bellucci Organic EVOO
  • 4-5 juice oranges
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ¾ teaspoon kosher salt
  • 1 large egg, room temperature
  • 6 large eggs, room temperature
  • 3 cups sugar
  • Confectioner’s sugar for sprinkling

Cooking Instructions:

  • Preheat oven to 350F. Butter and flour a 10 inch tube pan/angle food cake pan.

  • Grate the zest of 4 oranges. Squeeze the juice of these oranges plus more to equal 1 ½ cups. Combine with the zest and set aside.

  • In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment add the eggs and beat on medium speed until well combined, about 1 minute. Slowly add the sugar and continue beating until thick and pale yellow, about 4 minutes.

  • Reduce the speed to low and gradually add the flour mixture alternating with the Bellucci EVOO, starting and ending with the flour mixture.

  • Pour in the orange juice and zest mixture. Mix well to combine about 2 minutes.

  • Pour the batter into the prepared pan. Bake until a toothpick comes out clean with a few moist crumbs sticking to it, about 60 minutes. The cake will rise to the full height of the pan.

  • Remove pan from the oven and place on a cooling rack for 15 minutes.

  • Remove the cake from baking pan and transfer to a wire rack to allow the cake to cool completely.

  • Just before serving, dust the cake with Confectioner’s sugar. This is a very moist cake and will keep well at room temperature either covered with plastic wrap or in an airtight container for several days.
© Bellucci EVOO 2018
Organic 100% Italian Evoo
Organic 100% Italian Evoo

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