Pound Cake with Pine Nuts and Olive Oil

Make one 9 x 5-inch loaf cake Approximate preparation time: 20 minutes, plus 90 minutes for baking


No servings information available


  • nonstick cooking spray
  • ¼ cup toasted pine nuts
  • 1²∕³ cups unbleached, all-purpose flour
  • ¼ cup cornmeal
  • ½ tablespoon baking powder
  • ½ teaspoon sea salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature, cut into tablespoons
  • 1 cup granulated sugar
  • ½ teaspoon orange or lemon zest
  • 4 large eggs, room temperature
  • ¼ cup olive oil
  • ½ tablespoon pure vanilla extract

Nutritional information

Nutritional information per serving (12 servings): Calories 308 (57% from fat) | carb. 29g | pro. 4g | fat 20g | sat. fat 8g | chol. 110mg | sod. 153mg | calc. 21mg | fiber 1g


  1. Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Insert the large metal chopping blade into the medium work bowl of the Cuisinart® Food Processor. Add the pine nuts and pulse 2 to 3 times, then process until they are ground. Add the flour, cornmeal, baking powder and salt and process to sift, about 10 seconds. Remove work bowl and reserve. Add the butter, sugar and zest to the large work bowl fitted with the large metal chopping blade; process until creamy, scraping the bowl as necessary. Combine the eggs, oil and extract together in a liquid measuring cup. With machine running, gradually add the egg mixture until incorporated. Add the dry ingredients evenly to the work bowl and pulse ingredients until just combined. Pour batter into the prepared pan. Bake in the middle of the oven for 90 minutes or until a cake tester comes out clean.