Iroquois White Corn Project

Olive Oil Pound Cake

Ingredients

  • ¾ cup Iroquois White Corn Flour
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Zest of 1 lemon 
  • ¾ cup of olive oil
  • 3 eggs
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 1 teaspoon vanilla

Directions

  1. Mix corn flour, all-purpose flour, baking soda and salt with whisk. Add lemon zest, mix well and set aside.
  2. In a separate bowl mix remaining ingredients and beat together for 4 minutes. Add dry ingredients slowly while beating on low.
  3. Brush sides of the pan with a little olive oil before pouring batter into the pan.
  4. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Cool on a rack and turn upside down onto a plate (place plate on top of baking pan and flip over).

 

Variation: For pineapple or apricot upside down cake:

Additional Ingredients

  • ¼ cup olive oil
  • ⅔ cup brown sugar
  • Fruit such as pineapple, cherries, apricots, or berries

Directions

  1. Cook together olive oil and brown sugar until it just bubbles. Pour into bottom of baking pan.
  2. Add fruit on top of sugar mixture. Pour cake batter over fruit and bake.

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