You won't be able to stop eating this pound cake with lemon-cayenne glaze

Sep 26, 2014 at 8:00 p.m. ET

A few years ago, I tried one of those fancy juice cleanses. The process took three days, and each day I would drink six different bottles of juice. My favorite juice was the afternoon lemonade drink. It was fresh-squeezed lemonade with the addition of cayenne pepper.

I know it sounds weird, but it totally worked. It was this perfect balance of sweet, tart and back-of-your-mouth burn. Since then, I have been incorporating more and more heat into my desserts. This pound cake starts off simple enough with the addition of lemon and olive oil, and is kicked up a notch by a sprinkle of cayenne pepper. Your friends will be begging for the recipe.

Olive oil pound cake with lemon cayenne glaze

Olive oil pound cake with lemon-cayenne glaze recipe

Adapted from The Noshery

Yields 1


For the cake

  • 1 cup all-purpose flour
  • 1/2 cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 cup sugar
  • 1/2 cup extra-virgin olive oil
  • 2 large eggs
  • 1 lemon, zested
  • 1/3 cup whole-fat plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste

For the glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • Pinch cayenne pepper


For the cake

  1. Preheat the oven to 350 degrees F, and spray a 9 x 5-inch bread pan with nonstick cooking spray. You can also use 9 x 5-inch parchment baking liners (this is what I used).
  2. In a large bowl, whisk together the all-purpose flour, the white whole-wheat flour, baking powder, kosher salt, baking soda and desired amount of cayenne pepper. Set aside.
  3. To a medium-size mixing bowl, add the sugar, olive oil, eggs and lemon zest. Whisk together until smooth, and set it aside.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice and vanilla bean paste.
  5. Switching back and forth, stir the olive oil and the Greek yogurt mixture into the flour mixture. Stir until smooth, and pour into the prepared baking dish or parchment baking liner.
  6. Bake for 45 to 60 minutes, until a toothpick inserted in the middle comes out clean.
  7. Let cool, and then top with lemon-cayenne glaze.

For the glaze

  1. To a small bowl, add the powdered sugar, at least 1 tablespoon of lemon juice, the lemon zest and cayenne pepper.
  2. Whisk together, and add more lemon juice if needed to thin the glaze.

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