Pair Recipe with Olive Oil Pound Cake by Jessie Sheehan with:
Lemon Strawberry Fitz
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with non-stick spray, olive oil or softened butter.
Combine the oil, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until combined.
Add the eggs, one at a time, beating after each. Increase the mixer speed to medium-high and beat until fluffy about 5 minutes.
Sprinkle the baking powder, salt and half of the flour over the batter. On low speed, mix until just combined. Add the milk and mix again. Add the final cup of flour and mix until a few streaks of flour remain. Continue mixing with a rubber spatula.
Transfer the batter to the prepared pan and bake for 55 to 65 minutes until a cake tester comes out with a moist crumb or two.
Let cool before slicing with a serrated knife.
The cake will keep on the counter for up 3 days tightly wrapped in plastic wrap.