Opposites Attract: Sweet Berries Love Tart Lemon Pound Cake

There’s no butter in this baby and the texture is amazing. Substituting olive oil for butter cuts way down on the bad cholesterol pound cakes are noted for. A sprinkle of powdered sugar finishes off the top nicely before serving. 

Add fresh local berries and voila! Heaven on a plate. Like having a diet soda to cut calories, using olive oil takes the sting out of that dollop of rich whipped cream. 
3 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
2 cups sugar
1 cup extra virgin olive oil
2 tsp grated lemon zest
5 large cold eggs
3/4 cup water
1/4 cup Limoncello liqueur
Preheat the oven tot 350 °F. Grease and flour two 8 x 4 loaf pans. Mix the flour, baking powder, and salt thoroughly in a large bowl and sift together. Set aside. In a second large bowl, beat the sugar, oil, and zest on high speed until well blended. Add the eggs one at a time, beating well after each addition; continue to beat until the mixture is thick and pale, 3 to 5 minutes. Stop the mixer and add 1/2 cup of water. Beat just until blended. Repeat with another third of the flour, followed by the remaining water and the liqueur, and then the remaining flour.

Scrape the batter into the pans. Bake 50 minutes or until the cake tester comes out clean. Cool the cake in the pans on a rack for about 15 minutes before unmolding. Wrapped airtight, the cake keeps well at room temperature for up to 3 days, or freeze for up to 3 months. 


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