Lemon Poppy Seed Olive Oil Pound Cake

If you love olive oil, get ready to love it some more! Olive oil is excellent for baking, and the flavour pairs especially well with citrus. Moist and flavourful, a slice of this gorgeous loaf is an elegant accompaniment to brunch or tea, or for special occasions all spring and summer.

Prep Time
20 minutes
Cook Time
55 to 60 minutes

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

Loaf pan (9 x 5-inch)

Parchment paper

Bowls (large, medium)


Measuring cups & spoons

Liquid measuring cup

Rubber spatula

Stand mixer with paddle attachment OR hand mixer

1 9 x 5-inch loaf
For the cake:
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • ½ cup (100 g) Redpath® Granulated Sugar
  • 2 tbsp (12 g) lemon zest, finely grated
  • 2 cups (224 g) cake flour
  • 5 tsp (15 g) poppy seeds
  • ½ tsp (3 g) baking powder
  • ¼ tsp (2 g) baking soda
  • ¼ tsp (2 g) salt
  • 2 egg yolks
  • ⅔ cup (167 ml) extra virgin olive oil
  • 3 eggs, lightly beaten
  • ⅓ cup (83 ml) buttermilk
  • 2 tbsp (30 ml) lemon juice, freshly squeezed
  • 1 tsp (5 ml) pure vanilla extract
Garnish (optional):
  • Redpath® Icing Sugar
  • ½ recipe Candied Citrus Wheels (replacing oranges with 2 lemons)

Step 1

Preheat oven to 350°F (177°C). Grease and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the longer sides for easy unmoulding.

Step 2

In a small bowl, stir together the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar until well mixed. Add in the lemon zest. With the back of a spoon or with your fingertips, massage the lemon zest into the sugars, releasing the oils from the zest. Cover and set aside.

Step 3

In the bowl of a stand mixer (or a large bowl, if using a hand mixer), use a whisk to thoroughly combine the cake flour, poppy seeds, baking powder, baking soda, and salt.

Step 4

In a large bowl, vigorously whisk the egg yolks while slowly drizzling in the extra virgin olive oil until emulsified; it will become very thick. Whisk in the eggs, buttermilk, lemon juice, and vanilla extract. Whisk until well combined. Add the sugar mixture to the wet ingredients and whisk well.

Step 5

Pour the wet ingredients into the dry ingredients. Using the paddle attachment (or hand mixer, if using), mix on low speed until most of the dry ingredients are moistened. Scrape down the bowl, increase the speed to medium, and mix until no flour streaks remain; about 1 minute.

Step 6

Pour the batter into the prepared loaf pan. Place into the preheated oven and bake until a skewer inserted into the center of the cake comes out clean; 55 to 60 minutes. Rotate the pan halfway through the baking time.

Step 7

Step 8

Serve as is, or garnish with a dusting of Redpath® Icing Sugar and/or candied lemon wheels, if desired.

Slices of lemon poppy seed pound cake scattered on a marble counter with leaves and lemons