This pound cake recipe is incredibly appetizing. Why I’m saying this? Whenever I’m super-busy, I can simply grab a slice on the go. The best part is that it can be paired with whipped cream, tea, coffee and/or fresh berries. This recipe is nutritious due to the added freshly squeezed orange juice, thyme and extra-virgin olive oil.

Ingredients:

• 2 cups all-purpose flour
• 2 large eggs
• ¾ cup sugar
• 2 fresh oranges zest (around 2 tablespoons)
• ½ cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon thyme
• 2 tablespoons labneh
• 1 teaspoon sea salt
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ cup extra-virgin olive oil, plus more for greasing

Method:

Heat the oven to 400 degrees F.

Use a loaf pan of about 8½ by 4½ inches, and grease thoroughly with oil.

In a bowl, mix together flour, baking powder, baking soda, thyme, and salt.

In a separate bowl, mix eggs and sugar until it gets smooth. Then add labneh, olive oil, vanilla extract, orange juice and orange zest. Mix until it all comes together.

Carefully transfer the dry ingredients into the wet ingredients. Mix together with a spatula.

Tip: Avoid over-mixing. The batter consistency should be lumpy.

Now pour the batter into the pan evenly. Bake for 35-45 minutes. Ensure that the cake is baked by inserting a toothpick in the center. If it comes out clean, it means that the cake is ready. Serve with whipped cream.