Alison Miksch
Active Time
20 Mins
Total Time
2 Hours 25 Mins
Yield
Serves 12 (serving size: 1 slice, 1/3 cup strawberries)

This moist, sweet olive oil pound cake makes a decadent dessert, but you can also serve it with a dollop of your favorite plain yogurt for an extra special breakfast. Serve it with the freshest in season fruit you can find (we like strawberries, but any kind will do). Don’t overwork the batter once the flour is added. It’s best to fold any trails of flour in by hand, scraping the bottom of the bowl to make sure it’s all incorporated.

How to Make It

Step 1

Preheat oven to 350ºF. Coat a 12-cup Bundt pan with baking spray with flour. Beat butter, granulated sugar, brown sugar, and oil with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs 1 one at a time, beating until each is just incorporated.

Step 2

Stir together yogurt, milk, and vanilla in a small bowl. Whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with yogurt mixture in 3 additions, beginning and ending with flour mixture, beating on low speed until flour is just incorporated before the next addition. Pour batter into prepared Bundt pan.

Step 3

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 48 to 50 minutes. Let cake cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack; let cool completely, about 15 minutes. Serve with sliced strawberries.

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