A subtly sweet pound cake with olive oil. It's rich from the walnuts and rum raisins.
I made this pound cake because I wanted to make a healthier version by substituting olive oil for butter.The lemon juice removes the scent of the olive oil.
The key is to be sure to mix the sugar and egg really well until pale and thick.It's even better the next day as the flavors have settled. After it cools, you can tightly wrap it in plastic cling wrap to store it.If you have leftovers, store it in the refrigerator!
Enjoy Japanese food around the world.