Friday, July 16, 2010

Oil Pound Cake

A very dear friend's son cannot have any milk products and he loves cake, i found this recipe from Alice Medrich’s book “Pure Dessert”, I have changed the ingredients to what i have in hand .  This cake was very rich, moist and not heavy, a perfect characteristics  of a pound cake,

2 cups all purpose flour
1+1/2 tsp baking powder
Pinch of salt
1 cup granulated sugar
2/3 cup cooking oil
2 tbsp orange zest
3 large eggs
1 cup orange juice + 2 tbsp lemon/lime juice


Preheat oven to   350 F (180 degrees C). Grease, line and flour a bundt pan or a 12 x 4 inch loaf pan.

Sift together the flour, baking powder and salt into a large bowl.

Beat eggs, zest and sugar in the food processor until fluffy.  Then add in the oil.  Pulse to combine.

Add in the sieved flour and pulse.

Lastly add in the juice, pulse a few times until batter is well combined.  Scrap the sides of bowl now and then.

Pour batter into prepared bundt/ loaf pan and bake in preheated oven for 40 -50 minutes. Check for doneness.

Remove and leave on rack to cool for at least 10 minutes before removing cake from pan.


Lily said...

Thanks Ma'am for the receipe, can I add gluten free flour instead of the normal flour, my son is lactose and gluten intolerance. Means is it possible to change all your receipes using pain flour to gluent flour. Thanks Rgds Lee

Anonymous said...

Hi, Lily. I enjoyed finding your site and reading this post. Alice Medrich - and this cookbook - should be better known, for all the wonderful, varied recipes full of flavour. I need to refer to it again!



Bakericious said...

I like the color of the cake, the yellow is so pretty! and the cake looks yummy :)

Anonymous said...

Lily, I enjoyed baking but now due to kidney illness I unable to have dairy products or orange juice in diet. Wonder if I could use other type of juice in it?


Crumbs N Crust said...

Hi Lily

I have written to you but not heard from you... are you still at the same email address ?

I left a comment on your "if Yan can cook..." comments but didn't hear from you...

Hope you hear from you soon.


Mary Bergfeld said...

Lily, your cake has such gorgeous color. I'm sure your friend was grateful for such a delicious treat. I hope the day treats you well. Blessings...Mary

Nathan said...

I will have to try this recipe :) love that it's oil based and the citrus :D also uses very simple ingredients most have on hand :)

Unknown said...

That sounds lovely - I have a friend also who is slightly intollerant, I'll pass this in to him. Thanks. Great blog btw

Anonymous said...

Hi. Aunty Lily.. Ur recipes r always the best!! Can't wait to try this healthy cake!! =P By the way. about the sambal banana cake.. Can i just use ordinary curry paste rather than the candle nut smbal paste?? as it is hard to find candle nut overseas... Cheers! =)

Unknown said...


i am sorry for the late reply. i have not tried substituting but i have made cake with black gluitinous flour which turned out pretty good. You can try it and give me a feedback

Unknown said...


you can use whatever sambal or curry paste you have in hand. Even the amount can be varied to your taste

Anonymous said...

I am a silent follower of your blog. Had made Roast Pork (siew yuk) using your recipe. It was nice.

Just would like to ask the brand of the food processor you are using. It seems so easy.


Unknown said...


i am glad you like the roast pork, it has never failed me too.

i am using a 11 cup kitchen-aid food processor

Anonymous said...

Thanks for your reply. I would search in the internet to see the latest version.

BTW, I really enjoy reading your website ( never miss reading weekly). I really admire your energy and the passion for cooking.


Amy B. @ Foodista said...

Hey, thanks a lot for this. Just like your son I'm lactose intolerant myself, so my doesn't really accept dairy.. I want to share this recipe to my friends in Foodista, if you dont mind? They might find this helpful too. If you could just add the foodista widget for pound cake at the end of this post and it's all set. :) Thanks and please continue sharing! Cheers, Amy from Australia

Unknown said...

amy b

i tried but i don't know if i am doing it right

Amy B. @ Foodista said...

Hi Lily, I'd love to walk you through it. I did see you sign up in Foodista and added your recipe in our database as well! :)

Anyway, maybe I should discuss it with you through email so I can go on detail? Just send me an email at so I can email you back with the details.


Amy B. @ Foodista said...

Okay, try this quick fix. Since you've already added your recipe in the database, there is a ready-made widget for this that you can add at the end of your post.

If you go to your Oil Pound Cake recipe page in Foodista, at the right pane you'll see the widget you can add, and below is the code to copy-paste in your post. This will add the widget to the post. You can also manipulate how big or small or what color you want the widget to be if you click on the widget itself. It will direct you to the widget editing page, which is this:

Feel free to discard this comment. Please let me know what happens, feel free to email me at the address I sent you and I'd be glad to assist you :)


Angel @ Cook.Bake.Love said...

Hi Lily,

Thanks for sharing this wonderful recipe. I have adapted it and like the cake alot. Thanks so much.

Here is my attempt.

Btw, may I know what is the size of your budth pan? I used 10" and my cake didn't rise to the top.

Unknown said...

cook bake love

mine too did not rise right to the top, you would have to make 1 1/2 recipe if you want it to rise to the rim.

Endang said...

Hello Lily,

I really love your blog, and this oil pound cake similar like my auntie usually made. I tried this recipe and awesome. I love it very much. I post it on my blog and link the source recipes to your blog. Thanks you! ^_^

resep bolu kukus said...

nice post :) i like your food article

Unknown said...

Wowww... I must try this recipe!
Thanks for sharing.... :)

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