Serious Eats: Recipes

Cook the Book: Olive Oil and Sherry Pound Cake

Posted by Adam Kuban, September 19, 2007

Alice Medrich, author of Pure Dessert, from which this recipe comes, advises would-be bakers of this cake not to fear the olive oil in it. The result won't be overly sweet, as you'd imagine. Instead, the oil, sherry, and orange zest yield "a subtle and flavorful cake" that's "improves after a day or two." You might even want to try toasting slices of it for breakfast.

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